These tarts have turned to be my favorite recipe. I was inspired by Simona Nikolova`s idea (from the Facebook Group: Vegetarian and Vegan Cuisine; the original name is: Вегетарианска и веганска кухня). As usual, I have changed some things. If you want a really raw vegan dessert – yes, it is possible! Just skip baked peanuts; use them raw.
for 1st layer (base)
2 cups pitted dates
4 tbsp peanut butter
vanilla to taste
a pinch of salt
40 ml coffee liqueur
for 2nd layer (nougat)
1 and 1/3 cups fine oatmeal;
to prepare this 2nd layer, I will use part of the 1st one (about 1/2 cup) – see the description below
7 tbsp cocoa butter (melted in a water bath)
2 tbsp (heaping) raw cocoa
2 tbsp agave syrup
2 handfuls of peanuts, peeled, with 2 pinches of salt
roasted pistachios, unsalted (optional)
In a dry pan, bake the peanuts with 2 pinches of salt. I leave them to cool down and crush them with a knife on a cutting board.
Soak the dates until soften. I squeeze them out. Blend them together with peanut butter, vanilla, liqueur, salt. If the mixture gets too thick, add a little of the oil that usually stays on the surface of the peanut butter jar. The first layer is ready (it is used for the base).
Put aside about 1/2 cup of the ready mixture and mix it with the oatmeal. The second layer (nougat) is ready.
In the silicone molds for tartlets, place the first layer (1 cm thick or as thick as you want). I press firmly. Then put from the second layer (I make it thinner than the first one). Press firmly again with the curved side of the spoon.
Generously sprinkle the layer with peanuts. I press them gently.
In a bowl, I mix cocoa butter with cocoa, and then add agave syrup. This mixture hardens very quickly. That is why I put the bowl in another one, filled with hot water while constantly stirring. The glazing should be absolutely liquid. Be handy and fast.
Make a thin layer of chocolate glaze onto the peanuts. Sprinkle with crushed pistachios.
Cool them in the freezer for about 30 minutes.
Then store in a refrigerator.