Peanut Butter-Tofu Mousse Tart
Prep: 15 minutes plus freezing • Serves: 8
Nonstick cooking spray
1 cup pitted dates
1/2 cup roasted unsalted peanuts
1/4 teaspoon salt
1 package (16 ounces) silken tofu, drained
1/3 cup peanut butter
1-1/2 tablespoons Spectrum™ Coconut Oil, melted
1 tablespoon honey
1 teaspoon vanilla extract
1-1/2 tablespoons mini chocolate chips
1 cup pitted dates
1/2 cup roasted unsalted peanuts
1/4 teaspoon salt
1 package (16 ounces) silken tofu, drained
1/3 cup peanut butter
1-1/2 tablespoons Spectrum™ Coconut Oil, melted
1 tablespoon honey
1 teaspoon vanilla extract
1-1/2 tablespoons mini chocolate chips
1.Spray 9-inch tart pan or round baking dish with cooking spray.
2.In food processor, pulse dates, peanuts and salt until small crumbs form; press into bottom and up sides of prepared pan. Makes about 1/2 cup.
3.In blender, purée tofu, peanut butter, oil, honey and vanilla extract 1 minute or until smooth; pour into prepared crust and freeze 1 hour. Makes about 2-1/2 cups.
4.Cut tart into 8 pieces; sprinkle with chocolate chips.
Approximate nutritional values per serving (1 piece):
242 Calories, 14g Fat (4g Saturated), 0mg Cholesterol,
46mg Sodium, 23g Carbohydrates, 3g Fiber, 8g Protein