Vegan, creamy, sweet and with lots of peanuts. That's the best way to describe our peanut butter mousse cake. With this recipe we sweeten every coffee snack!
1/2 kg of sugar
140g vegan cream cheese
3 tbsp coconut oil
a pinch of salt
250g soy yoghurt or skyr
260g peanut butter (naturally organic and from the Weinviertel)
1 tsp vanilla
65ml maple syrup
250ml coconut cream
100ml coconut milk
Grease the tart pan and preheat the oven to 170 degrees.
In a food processor, grind the rolled oats to a fine flour. Add cocoa powder, coconut oil and salt and mix until a uniform dough is formed.
Press the dough into the mold and bake for 15 minutes.
Using a hand mixer, cream together the soy yoghurt, peanut butter, vegan cream cheese, maple syrup and vanilla extract.
Whip the coconut cream, fold into the peanut butter mixture and spread the cream on the cooled base.
Roughly chop the chocolate, pour over the boiled coconut milk and stir until smooth. Now pour the chocolate over the tart and sprinkle with chopped peanuts.
Leave the tart to cool in the fridge for at least 3 hours.