Vegan Chocolate Peanut Butter CupTart
"This chocolate peanut butter tart is a grown up, supremely satisfying answer to the (non-vegan) Reese’s peanut butter cups that were my all-time childhood favorites—the candies I cherished and saved carefully for last in my bucket of loot each October. Note: For the vegan butter, I always use Earth Balance. If you use coconut oil in the crust, add 1/2 teaspoon salt to the dough. Also, I used Tofutti cream cheese (which you can find in any Whole Foods), but any health food grocer will probably carry a few vegan cream cheese brands...."
INGREDIENTS
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10 tablespoons (140 grams) vegan butter (room temperature) or solid coconut oil*
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1/2 cup (100 grams) cane sugar
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1/2 teaspoon vanilla extract
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1 1/4 cups (180 grams) unbleached, all purpose flour
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1/4 cup (24 grams) cocoa powder
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1 cup (190 grams) creamy peanut butter (Jif or Skippy is fine!)
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8 ounces (227 grams) vegan cream cheese
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1 5.4-ounce can coconut cream (or the cream from a can of coconut milk, but be very careful to use it straight from the fridge and drain off the extra liquid—you’re aiming to use the cream only)
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1/2 cup maple syrup
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1 teaspoon vanilla extract
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1/4 teaspoon sea salt
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4 ounces (113 grams) vegan dark chocolate, chopped
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1/2 cup non-dairy milk (coconut, almond, and soy all work well)
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2 tablespoons cane sugar
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