Servings: 10

THC per serving: 5mg

Can be made gluten-free & dairy-free.

INGREDIENTS

For the crust

  1. 21oz chocolate sandwich cookies
  2. 1-2 tbsp oil of choice, if necessary (can use coconut, olive, canola, or sunflower)

For the filling

  1. 1 cup peanut butter
  2. 1 tsp vanilla extract
  3. 8 oz vegan cream cheese (or regular)
  4. 8 oz coconut cream
  5. 2 tbsp maple syrup

For the chocolate ganache

  1. 8 oz coconut milk
  2. 10 pieces Kiva dark or milk chocolate
  3. 7 oz dark chocolate (about heaping 1 cup)

Garnish

  1. Chopped peanuts
  2. Flaky salt

Tools

  1. 10 mini tart pans OR 1 regular size tart pan
  2. Food processor or blender
  3. Hand mixer
  4. Plastic wrap
  5. Whisk

INSTRUCTIONS

  1. Add chocolate sandwich cookies to a food processor or blender and blend until crumbs form. If needed, toss crumbs with coconut oil 1 tbsp at a time until the mixture clings together when pinched. Or, blend the cookies a bit longer until the mixture sticks together on its own, and oil might not be necessary.
  2. Grease your mini tart pans. Evenly press the crust mixture into the tart pans. Let chill in the fridge for about 30 minutes.
  3. In a bowl, mix together peanut butter, cream cheese, coconut cream, vanilla extract, and maple syrup with a hand mixer until smooth.
  4. Spoon filling into your chilled tart pan, smoothing out the surface evenly. Place plastic wrap directly onto the peanut butter filling, so a skin doesn’t form while in the fridge. Let chill in the fridge for 2-3 hours, until set.
  5. Once mixture is set, add chopped Kiva chocolate and chopped regular chocolate to a large glass bowl.
  6. In a small saucepan, heat coconut milk just until small bubbles form, not a full simmer.
  7. Pour heated coconut milk over your chopped chocolate. Without touching the mixture at all, cover with a towel for 2-3 minutes. Then, whisk chocolate and milk mixture until smooth.
  8. Remove plastic wrap from your peanut butter tarts. Gently remove tarts from the tart mold.
  9. Spoon chocolate ganache mixture over the top of the peanut butter tarts. Option to garnish with chopped peanuts and flaky salt.
  10. Let chill in the fridge for another 15-30 minutes, or until chocolate ganache is set. Enjoy!