serves
4-6
prep
15 minutes
cook
10 minutes
difficulty
Easy
serves
4-6
people
preparation
15
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 250 g milk biscuits, crushed
- 120 g melted butter
- 300 g silken tofu, liquid removed
- ½ cup maple syrup
- 4 tbsp crunchy peanut butter
- 300 ml thickened cream
- 100 g dark chocolate, chopped
Chilling time: 90 minutes
Instructions
- Combine crushed biscuits and butter. Press into a 23cm ceramic tart/pie tin and place in the fridge to set.
- In a food processor combine silken tofu, 200 ml of the cream, maple syrup, and peanut butter until creamy and completely combined.
- Pour peanut and tofu mixture over the biscuit base and put it back in the fridge for 90 mins.
- Heat 100 ml of cream and pour over the chocolate. Mix until silky and smooth. Set aside to cool.
- Cover the top of the peanut and tofu filling with the chocolate, and sprinkle a little sea salt. Pop in the fridge until set.
- Remove from the fridge 15 mins prior to serving. Big spoons are required as it’s gooey in the middle.
Note
•The filling can be turned into ice cream as well and it’s epic!
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
