1. Spray 9-inch tart pan or round baking dish with cooking spray.
2. In food processor, pulse dates, peanuts and ¼ teaspoon salt until small crumbs form; press into bottom and up sides of prepared pan. Makes about ½ 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 2½ cups.
4. Cut tart into 8 pieces; sprinkle with chocolate chips.
- 14 g Fat
- 4 g Saturated Fat
- 0 mg Cholesterol
- 46 mg Sodium
- 23 g Carbohydrates
- 3 g FIber
- 15 g Sugars
- 4 g Added Sugars
- 8 g Protein
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Nutritional Information
- 14 g Fat
- 4 g Saturated Fat
- 0 mg Cholesterol
- 46 mg Sodium
- 23 g Carbohydrates
- 3 g FIber
- 15 g Sugars
- 4 g Added Sugars
- 8 g Protein
Directions
1. Spray 9-inch tart pan or round baking dish with cooking spray.
2. In food processor, pulse dates, peanuts and ¼ teaspoon salt until small crumbs form; press into bottom and up sides of prepared pan. Makes about ½ 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 2½ cups.
4. Cut tart into 8 pieces; sprinkle with chocolate chips.