Make Ahead

No Bake Vegan Peanutbutter Truffle Oreo Tart

August 31, 2015
Photo by Marie Roald
Author Notes

Chocolatey Oreo cookie base, filled with a creamy rich peanutbutter filling that's peanutbutter's answer to chocolate ganache! Top it off with coconut or soy whip and go to town! —Marie Roald

  • Makes 1 tart, round 20 cm tart pan
Ingredients
  • 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
In This Recipe
Directions
  1. Tart Crust
  2. Pulse whole Oreos in a foodprocessor until almost powdered. Melt butter and stir together with the Oreo crumbs until a pliable dough forms. Press your dough into a tart or pie dish and place in the freezer to set while you make your filling.
  1. Peanutbutter Truffle Filling
  2. Melt your coconut oil and in a medium sized bowl, stir in your peanutbutter, maple syrup, vanilla and salt. Once ingredients are completely smoothe, poor over your tart shell and place in the freezer over night. When 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.
  3. Decorate with whole Oreos, coconut- or soy whip and a dusting of powdered sugar. I also used edible flowers to pretty it up.
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