No Bake Vegan Peanutbutter Truffle Oreo Tart
- Tart Crust
- 200 grams Oreo cookies, whole
- 80 grams Vegan Butter
- Peanutbutter Truffle Filling
- 310 grams All natural smoothe peanutbutter, unsalted
- 60 grams Coconut Oil
- 2 tablespoons Dark Maple syrup
- 2 teaspoons Vanillabean Paste
- 1/2 teaspoon Salt
- Pulse whole Oreos in a foodprocessor until almost powdered.rnMelt butter and stir together with the Oreo crumbs until a pliable dough forms.rnPress your dough into a tart or pie dish and place in the freezer to set while you make your filling.
- Melt your coconut oil and in a medium sized bowl, stir in your peanutbutter, maple syrup, vanilla and salt.rnOnce ingredients are completely smoothe, poor over your tart shell and place in the freezer over night.rnWhen you are ready to serve your tart, take it out of the freezer and let it soften slightly in the fridge for half an hour before serving.
- Decorate with whole Oreos, coconut- or soy whip and a dusting of powdered sugar. I also used edible flowers to pretty it up.
crust, oreo cookies, butter, filling, peanutbutter, coconut oil, maple syrup, salt
Taken from food52.com/recipes/38027-no-bake-vegan-peanutbutter-truffle-oreo-tart (may not work)