Chocolate-Peanut Butter Fudge-Tart -- No Baking Required

>> Monday, February 15, 2010

Hey, everyone! Hope you all had a fabulous weekend. So far, mine's been relatively uneventful, which is good because I chose to take off the holiday. Need some quiet time before heading back to work (possibly through yet another snowstorm) tomorrow. Enough about work. This chocolate-peanut butter confection is one of my latest creations specifically for Stephen. I made it as an early Valentine's Day gift on Friday . . .

It's special because it's as healthy as I could possibly make it. Stephen isn't a huge fan of sweets -- so I had my work cut out for me. I didn't want to hear again how he'd rather not "waste [his] calories" on another cookie or cake of mine. But don't get me wrong -- though this vegan treat is rather "healthy" -- it's still packed with fierce chocolate-peanut butter flavor and an intensely rich texture. Almost like fudge, but with slightly less pudge.

The ingredients are simple: vegan chocolate chips, coconut oil, date "sugar" . . . natural creamy peanut butter, soy milk, and a special coconut-oat mixture that makes the bottom layer oh-so fantastic. Here's the story of how I tried to make the (what I'm calling a) fudge-tart personal. Stephen got me these dinosaur cookie cutters sometime within the first month of when we were dating. His all-time favorite is the velociraptor -- but I can't easily make cookies with it because the tail is too thin and the cookies burn.

I thought I'd make a design on the treat in sesame seeds to show my love . . .

But it fail miserably -- for when I went to remove the cookie cutter, I found it had sunk in too deeply, and all the seeds were either rolling away or sticking to the cutter. Boo.

Let's get back to the positives, though. Stephen LOVED the fudge-tart. His favorite part was the texture of the peanut butter layer, which as I mention above is a creative little oat-mixture I created just for him. Here's everything you need to make enough for this recipe -- as well as have some left over for whatever else you'd like to use it in . . .
  • 2/3 cup rolled oats
  • 1 cup raw walnuts
  • 1/3 cup coconut flakes
And your easy method for creating it . . . 
  1. Place everything in a food processor and pulse until well combined.


What you'll need . . .
  • 1/2 cup coconut oil
  • 3/4 cup creamy natural peanut butter (one that isn't oily -- we used Skippy Natural, but I would have liked to have used something with even less sugar)
  • 3/4 cup oat mixture (see above -- uncooked)
  • 2 tablespoons flax meal
  • 2/3 cup WHOLE rolled oats (uncooked)
  • 1/4 cup date "sugar" (or honey or agave or whatever sugar substitute you want to use)
  • 1 tablespoon vanilla extract
  • 1-1/2 cups vegan chocolate chips
  • 1/2 cup soy milk (or other milk substitute)
  • Sesame seeds (to garnish)

Method . . .
  1. Melt the coconut oil over medium heat in a medium saucepan on your stove. Once melted, add the peanut butter, oat mixture, whole rolled oats, flax meal, date sugar, and vanilla extract. Mix until well incorporated.
  2. Remove from heat, pour into a tart pan (or line a pie pan with plastic wrap and use that -- it's just easier to use the tart pan because the bottom is removable, and this thing sticks like the DICKENS!) and continue on to the chocolate mixture . . . 
  3. Put the chocolate chips and soy milk (or other substitute) into a small saucepan over medium heat and stir until all chocolate is melted. Pour gently in a circular motion over the peanut butter layer and then use a spatula to evenly spread it across the top. This part seems difficult, but if you go slow, your layers will stay intact.
  4. Sprinkle with sesame seeds if you like . . . and carefully transfer tart pan to your refrigerator and chill for at least two hours.
  5. Cut and serve -- just note that, again, it sticks like crazy. You'll need a spatula or other serving device so it won't break when you portion it out to your loved ones.
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