Vegan Chocolate Peanut Butter Cup Tart

Ingredients

• For the crust
• 10 tablespoons (140 grams) vegan butter (room temperature) or solid coconut oil*
• 1/2 cup (100 grams) cane sugar
• 1/2 teaspoon vanilla extract
• 1 1/4 cups (180 grams) unbleached, all purpose flour
• 1/4 cup (24 grams) cocoa powder
• For the filling and glaze
• 1 cup (190 grams) creamy peanut butter (Jif or Skippy is fine!)
• 8 ounces (227 grams) vegan cream cheese
• 1 5.4-ounce can coconut cream (or the cream from a can of coconut milk, but be very careful to use it straight from the fridge and drain off the extra liquid—you’re aiming to use the cream only)
• 1/2 cup maple syrup
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt
• 4 ounces (113 grams) vegan dark chocolate, chopped
• 1/2 cup non-dairy milk (coconut, almond, and soy all work well)
• 2 tablespoons cane sugar

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