This is the perfect dessert to make when you have family or guests with different dietary preferences. You won’t have to make something ‘special’ — vegans and non-vegans will love this tart!
INGREDIENTS:
2 packages (12 oz. each) silken SOFT tofu (Mori-Nu is very good)
1/3 cup sugar
8 oz. excellent quality dark chocolate, broken into pieces (Valrhona is good choice)
1 cup creamy peanut butter
1 Nutter Butter cookie crust (recipe below)
METHOD:
Melt the chocolate over low heat (or microwave), stirring frequently to ensure the chocolate doesn’t burn. Keep warm.
In a food processor, process the tofu and sugar until very smooth and creamy, about 1 minute or so. It will liquefy. Scrape sides down.
Add peanut butter and process for another minute, scraping sides carefully.
Add melted chocolate to the peanut butter-tofu mixture and process until smooth and creamy. Immediately pour into tart crust and refrigerate at least 6 hours before serving.
Nutter Butter Cookie Crust Recipe
1/2 package Nutter Butter cookies
1/4 cup vegetable oil or margarine, melted
Crush Nutter Butter cookies and place them in the bowl of a food processor. Pulse to crush cookies and continue running until cookies are turned into a fine meal texture. Add margarine or oil and pulse to combine. Pour cookie crumb mixture into a 9-inch tart pan with removable bottom. Press the mixture evenly over the bottom and up the sides to the rim. Using the bottom of a measuring cup to press the mixture into the pan is helpful.
