CHOCOLATE PEANUT BUTTER TOFU TARTSammy MilaCrème CupcakesDes Moines, IA
18 Oreos, crushed
3 tablespoons butter, melted
1-12.5 oz pkgs Nori-Mu Fortified Silken Tofu
½ cup creamy peanut butter
½ cup semi-sweet chocolate chips, melted
2 tablespoons soy milk
In a medium bowl, combine crushed Oreos and melted butter.
Transfer Oreo mixture to a 14x4-inch rectangular tart pan or a 9-inch round tart pan. Press into the bottom and halfway up the sides. Chill until ready to use.
Meanwhile, in a blender combine tofu, peanut butter, melted chocolate, and milk. Blend for 4-5 minutes, or until smooth, scraping as needed.
Spread the tofu mixture over the chilled crust; chill for at least 1 hour or up to 24 hours, covering if chilling more than 4 hours.
Slice and serve. Garnish with an additional drizzle of melted chocolate, if desired.
Yield: 8 servings
*To make this gluten-free: use gluten-free oreos
*To make this vegan: use vegan butter, vegan chocolate chips
*To make this vegan AND gluten-free: make all changes as listed above