Chocolate Peanut Butter Raspberry Tart

Why I love it

The flavors in here are a mouthful to say. But all I want is a mouthful of this pie. The way the chocolate combines with the peanut butter is to die for in this recipe. I originally made this tart to celebrate Valentine’s Day, but it’s perfect on any occasion. This is no-bake, and I’m a personal fan of no-bake recipes because they just feel easier to make. Who doesn’t love a no-bake dessert? This tart is so silky and delicious, you’ll like it a choco-lot.

Ingredients

• 1 ½ cups roasted almonds

• 3/4 cup dates

• 3 tbsps cacao powder

• Pinch of salt

• 2 tbsps water

• 12.3 oz silken tofu

• 1 cup creamy peanut butter

• 8 oz melted non-dairy chocolate (I used Enjoy Life)

• 1 tsp vanilla extract

• ½ tsp salt

• Optional toppings: raspberries, almond slivers, and cacao nibs

Replacements

You can replace the almonds in the crust with any roasted nut of your choice.

Recipe

1. Make the crust. Combine the almonds in a food processor or blender with dates, cacao powder, and a pinch of salt. I’d recommend adding the almonds first and pulse for a little longer before adding the rest of the ingredients. At the end, pour in 2 tbsps of water so that it’ll form a sticky dough.

2. Lightly spray a pie tin with cooking spray and then pack in the crust. Put it in the fridge to set.

3. Make the filling by adding the following to a food processor or blender: silken tofu, peanut butter, melted nondairy sweetened chocolate, vanilla extract, and ½ tsp of salt.

4. Pour into the pie crust and let it set in the fridge for at least 30 minutes. I topped mine with raspberries, cacao nibs, and almond slivers. Enjoy!