In celebration of Chocolate Week, this recipe has been taken from Vegan Chocoholic by Philip Hochuli.
PEANUT TARTLETS
If you love peanut and chocolate bars, you’ll adore these tartlets.
Makes 12-14
Difficulty: *
Preparation time: 15 minutes plus 3 hours refrigeration time
For the peanut base:
75 g/6 tbsp refined coconut oil
150 g/10 tbsp peanut butter or 130 g/9 tbsp peanut butter plus 20 g/1½ tbsp coconut oil
100 g/generous ¾ cup sifted icing sugar
The seeds from 1 vanilla pod
60 g/½ cup salted and roasted peanuts
¾ tsp salt
For the filling:
150 g/5 oz vegan dark chocolate (45-55% cocoa solids)
50 g/¼ cup peanut butter
How to make:
For the peanut base, combine the coconut oil with the peanut butter in a saucepan and place over a low heat util both ingredients are fully melted. Add the icing sugar, vanilla seeds, peanuts, salt, and stir until the sugar is completely dissolved.
Spread the peanut mixture evenly to a height of 1 cm/½ inch in 12-14 paper or silicone cupcake cases. Place the cases on a tray and refrigerate for 1 hour. If you’re in a hurry, put them in the freezer for 30 minutes. Ideally, the peanut base shouldn’t be too firm for the next step, but slightly runny.
For the filling, slowly melt the chocolate and peanut butter over a bain-marie and stir to a smooth cream. Pour a layer of chocolate cream over the peanut base in each cupcake case.
If the base is still runny, drag a fork once or twice across the base through the layers to create a pretty pattern. This is purely decorative and isn’t a necessary step. Refrigerate for at least another 2 hours. The tartlets can be served directly from the refrigerator.
Tip: These tartlets will freeze very well, and they can be thawed and enjoyed at will.
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