pies and tarts - Plantiful Bakery

VEGAN CHOCOLATE BISCOFF TARTLETS

Thu, 29 Jul 2021 14:13:51 +0000

These no-bake Vegan Chocolate Biscoff Tartlets are rich, decadent, creamy, and easy to make with only 6 ingredients. A simple recipe for a delicious dessert made from a Biscoff biscuit crust and a dark chocolate ganache filling topped with Biscoff spread. Dairy-free, egg-free.

THESE CHOCOLATE BISCOFF TARTLETS ARE

vegan
dairy-free
egg-free
no-bake
rich
chocolaty
decadent
indulgent
creamy
sweet
easy to make
made with 6 ingredients
delicious vegan dessert

WHAT YOU NEED TO MAKE CHOCOLATE BISCOFF TARTLETS

You need the following ingredients to make these vegan chocolate tartlets (the exact measurements are in the recipe card below):

Lotus Biscoff Biscuits – Finely crush the cookies and mix them with melted vegan butter to make a no-bake crust.
Vegan butter – I recommend using vegan butter with 75-80% fat.
Dark chocolate – Use a good-quality vegan dark chocolate.
Plant-based milk – Use any plant-based milk of your choice, such as oat, soy, or almond milk. You can also use vegan cooking cream or coconut milk. Make sure it has room temperature.
Lotus Biscoff spread – For ganache and as a topping.
Sea salt – balances the sweetness.

Equipment you need:

Food processor or high-speed blender – to crush the cookies
Medium size bowl
Small pot
Glass bowl – larger than the pot
Silicon spatula
4 non-stick mini tart pans with a removable bottom – dia 10cm (about 4 inches)

TARTLETS DECORATION IDEAS

Crushed cookies
Grated chocolate
Coconut whipped cream
Fresh fruit
Sea salt flakes
Shredded coconut
Nuts (such as pistachios or hazelnuts)
Mint leaves

HOW TO MAKE NO-BAKE VEGAN CHOCOLATE BISCOFF TARTLETS

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Make the cookie crust

In a food processor or blender, crush Biscoff cookies until they are finely ground and transfer to a bowl. Mix them with melted butter until well combined. Divide the mixture into 4 mini pans. Press the cookie mixture into each pan, working up the sides a little bit, use a spoon to pack it tightly. Place in the fridge while making the filling.

2. Step: Make the ganache filling

Place finely chopped dark chocolate bar and Biscoff spread in a glass bowl, and put it over a small pot with just-boiled water. Don’t let the bottom of the bowl touch the hot water. Let it slowly heat up and melt. Mix it through a few times. Once the chocolate is melted, slowly and gradually, using a spatula or spoon, mix in unsweetened oat milk. Stir until combined into a smooth ganache.

Pour the ganache over chilled cookie crust and smooth it out evenly. Place in the fridge for about 1 hour to set.

3. Step: Add Biscoff spread topping and let it chill

Once the ganache has set, pour over melted Biscoff spread and smooth it out. Place back to the fridge to set for about 30 minutes.

Once set, decorate, and serve! I served them with coconut whipped cream, crushed Biscoff cookies, grated chocolate, and sea salt.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE CHOCOLATE BISCOFF TARTLETS?

Store the tartlets in an airtight container in the fridge.

HOW LONG DO VEGAN CHOCOLATE BISCOFF TARTLETS LAST?

Biscoff tartlets will last for about 4-5 days stored in an airtight container in the fridge.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery.

VEGAN CHOCOLATE BISCOFF TARTLETS

Course Dessert

Cuisine Vegan

Diet Vegan

Prep Time 15 minutes

Cook Time 0 minutes

Chilling Time: 1 hour 30 minutes

Total Time 1 hour 45 minutes

Servings mini tarts

Calories 545kcal

Author Plantiful Bakery

Ingredients

Cookie Crust:

12 Lotus Biscoff biscuits (=120g)
35 g vegan butter, melted

Ganache Filling:

100 g dark chocolate bar, finely chopped (vegan)
60 g Lotus Biscoff spread
90 g unsweetened oat milk, room temperature (or any plant-based milk)*
pinch of sea salt

Topping:

70 g Lotus Biscoff spread, melted

Instructions

In a food processor or blender, crush Biscoff cookies until they are finely ground and transfer to a bowl. Mix them with melted butter until well combined. Divide the mixture into 4 mini pans**. Press the cookie mixture into each pan, working up the sides a little bit, use a spoon to pack it tightly. Place in the fridge while making the filling.
Place finely chopped dark chocolate bar and Biscoff spread in a glass bowl, and put it over a small pot with just-boiled water. Don't let the bottom of the bowl touch the hot water. Let it slowly heat up and melt. Mix it through a few times. Once the chocolate is melted, slowly and gradually, using a spatula or spoon, mix in unsweetened oat milk. Stir until combined into a smooth ganache.
Pour the ganache over chilled cookie crust and smooth it out evenly. Place in the fridge for about 1 hour to set.
Once the ganache has set, pour over melted Biscoff spread and smooth it out. Place back to the fridge to set for about 30 minutes.
Once set, decorate, and serve! I served them with coconut whipped cream, crushed Biscoff cookies, grated chocolate, and sea salt.

Notes

* Plant-based milk: Use any plant-based milk of your choice, such as oat, soy, or almond milk. You can also use vegan cooking cream or coconut milk. Make sure it has room temperature.

** 4 non-stick mini tart pans with removable bottom: dia 10cm (about 4 inches)

Storing:

Store the tartlets in an airtight container in the fridge. They will last for up to 4-5 days.

Please read my blog post above for tips and helpful information.

Nutrition

Calories: 545kcal

Nutrition Facts

Serving: 1 tart / Calories: 545kcal / Total Fat: 35,0g / Saturated Fat: 13,4g / Cholesterol: 0mg / Total Carbohydrate: 55,4g / Fiber: 2,6g / Sugar: 32,8g / Protein: 4,9g / Sodium: 234mg / Iron: 1,7mg

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VEGAN CHOCOLATE PEANUT BUTTER PIE (NO-BAKE)

Thu, 04 Mar 2021 14:38:04 +0000

No-Bake Vegan Chocolate Peanut Butter Pie with Oreo cookie crust! It has a creamy peanut butter filling made with coconut cream and chocolate ganache on top. It’s a simple, rich, and delicious dessert made with 9 ingredients.

THIS CHOCOLATE PEANUT BUTTER PIE IS

vegan
dairy-free
egg-free
super creamy
silky
rich
chocolaty
peanut buttery
simple
no-bake
so delicious
with Oreo cookie crust
made with 9 ingredients
irresistible
perfect no-bake dessert

WHAT YOU NEED TO MAKE NO BAKE CHOCOLATE PEANUT BUTTER PIE

You need the following ingredients to make this Chocolate Peanut Butter Pie (the exact measurements are in the recipe card below):

Oreo cookies – blend the cookies in a food processor or high-speed blender until they are finely ground. Or you can put them into a zip-lock bag, place them on a flat surface, and roll over them with a rolling pin. For a gluten-free version, use any vegan gluten-free cookies, but you may need to adjust the amount of melted butter. You can add about a tablespoon of cocoa powder to make them darker like Oreos.
Vegan butter – you can also use coconut oil or vegan margarine, but you may need to add less because margarine has more moisture.
Smooth peanut butter – Gives the perfect flavor and texture to the pie. Use quality natural peanut butter or make your own.
Vegan sour cream – Makes the pie super creamy and silky. You can substitute for additional coconut cream, but the pie will have a firmer texture.
Coconut cream – Gives creamy texture. Use a can of full-fat coconut milk, refrigerate it overnight, and then open and scoop out the cream that has separated from the liquid and risen to the top.
Powdered sugar – used as a sweetener in the peanut butter filling.
Sea salt – balances the sweetness.
Dark chocolate – Melt the chocolate and mix it with almond milk to make the ganache. Use a high-quality vegan dark chocolate bar that has around 55-60%.
Unsweetened almond milk – Make sure it has room temperature. You can use any plant-based milk of your choice, such as soy, oat, cashew, or coconut milk.

Equipment you need:

Food processor or high-speed blender – to blend the cookies.
7-inch pie pan (non-stick) – 18×3,5 cm. If you are not using a non-stick pan, spray or grease it with oil.
2 medium-size bowls – one for Oreo crust, one for the peanut butter filling
Hand mixer
Silicon spatula
Glass bowl + small pot – for the chocolate ganache

HOW TO MAKE NO BAKE VEGAN CHOCOLATE PEANUT BUTTER PIE

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

Making this chocolate peanut butter pie is easy and comes with 4 following steps:

1. Step: Make the Oreo crust

In a food processor or blender, crush the Oreos until they are finely ground, and mix them with melted vegan butter in a bowl until properly mixed. Add the mixture to the 7’’ pie pan (18×3,5cm) – if you are not using a non-stick pan, spray or grease it with oil. Press the cookies into the pan, working up the sides a little bit, use the bottom of measuring cup or a tablespoon to pack it tightly. Place it in the fridge while making the filling.

2. Step: Make peanut butter filling

To a medium-size bowl, add peanut butter and vegan sour cream, and mix with a hand mixer until creamy and smooth. Then add coconut cream, powdered sugar, and a pinch of salt, mix on low speed until completely combined.

Pour the filling over the chilled Oreo crust, smooth it on top, and place it in the fridge for about 1 hour to set.

3. Step: Make the chocolate ganache

Place finely chopped dark chocolate bar in a glass bowl, and put it over a small pot with just-boiled water. Don’t let the bottom of the bowl touch the hot water. Let the chocolate slowly heat up and melt. Mix it through a few times. Once the chocolate is melted, slowly and gradually, while stirring, add unsweetened almond milk (use spatula or spoon, don’t use a whisk because it would create bubbles). Stir until combined into a smooth ganache.

Pour the ganache over chilled peanut butter pie and smooth it out evenly.

4. Step: Let it chill in the fridge

Place the pie in the fridge and chill at least for 5 hours or overnight. Once chilled, top with chopped peanuts.

Before serving, I recommend placing the pie in the freezer for about 30 minutes (it will be easier to cut and get out of the pan).

Enjoy!

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE CHOCOLATE PEANUT BUTTER PIE?

Store the pie covered (or cut in an airtight container) in the fridge.

HOW LONG DOES CHOCOLATE PEANUT BUTTER LAST?

The pie will last up to a week in the fridge.

CAN YOU FREEZE VEGAN CHOCOLATE PEANUT BUTTER PIE?

Yes, you can freeze the peanut butter pie for up to 2 months – store it in an airtight container. To unfreeze it, let it thaw overnight in the fridge. Or serve it straight from the freezer.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery.

VEGAN CHOCOLATE PEANUT BUTTER PIE (NO-BAKE)

Course Dessert

Cuisine American

Diet Vegan

Prep Time 20 minutes

Chilling Time: 6 hours

Total Time 6 hours 20 minutes

Servings - 8 servings

Calories 492kcal

Author Plantiful Bakery

Ingredients

Crust:

16 Oreo cookies (180g/6,3oz)
2 tbsp (28g) vegan butter, melted (75-80% fat)

Peanut Butter Filling:

½ cup (120g) smooth peanut butter
⅓ cup (82g) vegan sour cream*
½ cup (112g) coconut cream**
⅔ cup (65g) powdered sugar
pinch of sea salt

Chocolate Ganache:

80 g (2,8oz) dark chocolate bar, finely chopped (55-60%, vegan, high quality)
⅓ cup (80ml) unsweetened almond milk, room temperature (use any plant-based milk)

Instructions

In a food processor or blender, crush the Oreos until they are finely ground, and mix them with melted vegan butter in a bowl until properly mixed. Add the mixture to the 7’’ pie pan (18x3,5cm) - if you are not using a non-stick pan, spray or grease it with oil. Press the cookies into the pan, working up the sides a little bit, use the bottom of a measuring cup or tablespoon to pack it tightly. Place it in the fridge while making the filling.
To a medium-size bowl, add peanut butter and vegan sour cream, and mix with a hand mixer until creamy and smooth. Then add coconut cream, powdered sugar, and a pinch of salt, mix on low speed until completely combined. Pour the filling over the chilled Oreo crust, smooth it on top, and place it in the fridge for about 1 hour to set.
Place finely chopped dark chocolate bar in a glass bowl, and put it over a small pot with just-boiled water. Don't let the bottom of the bowl touch the hot water. Let the chocolate slowly heat up and melt. Mix it through a few times. Once the chocolate is melted, slowly and gradually, while stirring, add unsweetened almond milk***. Stir until combined into a smooth ganache. Pour the ganache over chilled peanut butter pie and smooth it out evenly.
Place the pie in the fridge and chill at least for 5 hours or overnight. Once chilled, top with chopped peanuts.
Before serving, I recommend placing the pie in the freezer for about 30 minutes (it will be easier to get it out of the pan).
Enjoy!

Notes

* Vegan sour cream: You can substitute for additional coconut cream, but the pie will have a firmer texture.

** Coconut cream: Use a can of full-fat coconut milk, refrigerate it overnight, and then open and scoop out the cream that has separated from the liquid and risen to the top.

*** Chocolate ganache: Use a spatula or spoon to mix the ganache. Don’t use a whisk because it would create bubbles.

Gluten-Free Option: Use any vegan gluten-free cookies for the crust, but you may need to adjust the amount of melted butter. Add about a tablespoon of cocoa powder to the crust mixture if the cookies are light in color.

Please read my blog post above for tips and helpful information.

Storage:

Store the pie covered in the fridge for up to a week. You can also freeze it for up to 2 months (store in an airtight container).

Nutrition

Calories: 492kcal

Nutrition Facts

Serving: 1 slice / Calories: 492kcal / Total Fat: 32,8g / Saturated Fat: 2,3g / Cholesterol: 0mg / Total Carbohydrate: 44,1g / Fiber: 3,8g / Sugar: 28,2g / Protein: 7,6g / Sodium: 167mg / Potassium: 203mg / Iron: 1,2mg

Příspěvek VEGAN CHOCOLATE PEANUT BUTTER PIE (NO-BAKE) se objevil jako první na Plantiful Bakery.

VEGAN PECAN PIE BARS

Thu, 31 Dec 2020 15:33:53 +0000

These Vegan Pecan Pie Bars are made with delicate sugar cookie crust layered with a gooey maple syrup filling with crunchy pecans. The pecan bars have all the delicious flavors of pecan pie, but they are much easier to make.

THESE PECAN PIE BARS ARE:

vegan
egg-free
dairy-free
crunchy
gooey
buttery
delicate
made with maple syrup
made with a sugar cookie crust
so delicious

WHAT YOU NEED TO MAKE VEAGN PECAN PIE BARS:

You need the following ingredients to make these Pecan Pie Bars (the exact measurements are in the recipe card below):

Vegan butter – Use butter that has around 75-80% fat (such as Naturli Vegan Block). For the sugar cookie crust, let the butter soften at room temperature before using. For the filling, it can be cold or soft.
Brown sugar – Adds nice caramel flavor. If you don’t have brown sugar, you can use coconut sugar or white cane sugar instead.
Unsweetened almond milk – Use any plant-based milk of your choice such as oat, soy, or cashew milk.
Sea salt – Brings all those flavors and balances the sweetness.
All-purpose flour – Used in the sugar cookie crust. You can also use white spelt flour.
Cornstarch – to make cornstarch slurry, which will thicken the maple filling.
Maple syrup – a much tastier and healthier alternative to corn syrup.
Rum or bourbon – adds a slight kick to the filling. If you don’t want to use alcohol, add more almond milk instead.
Pecans – Use high-quality pecans. If you don’t have or like pecans, feel free to use any nuts of your choice.

Equipment you need:

Square baking pan – 23×23 cm / 9×9 in
Parchment paper
Mixing bowl – for cookie dough crust.
Hand mixer or a stand mixer
Small bowl or glass – to mix the cornstarch slurry.
Medium-size saucepan – to make the filling in.
Whisk

HOW TO MAKE HOMEMADE VEGAN PECAN PIE BARS:

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Preheat the oven and prepare the baking pan

Preheat the oven to 180°C. Lightly grease a 23x23cm/9x9in square pan with a little bit of vegan butter. Then line the pan with a strip of parchment paper (you can secure the parchment paper on the sides of the pan with binder paper clips). It will prevent the pecan bars from sticking to the pan. Set aside.

2. Step: Make the sugar cookie crust

To a mixing bowl, add vegan butter and brown sugar and cream together with a hand mixer (or use a stand mixer) for about 1 minute until fluffy. Add unsweetened almond milk and mix until combine. Then add sea salt and half of the all-purpose flour, mix, add the rest of the flour and mix again with a hand mixer until just combined.

Put the cookie dough into the prepared baking pan and spread it evenly to the sides. Use a tablespoon or fingers to press down the dough.

Place it into the fridge to chill while making the filling.

3. Step: Make the pecan maple syrup filling

First, make the cornstarch slurry by combining cornstarch with 2 tbsp unsweetened almond milk in a small bowl or glass. Set aside.

To a medium-size saucepan, add vegan butter and let it melt on medium heat. Then add brown sugar, maple syrup, the rest of the unsweetened almond milk (4 tbsp), rum or bourbon, a pinch of sea salt, and cornstarch slurry. Constantly mix with a whisk and brink it to boil. The let it boil on medium/lower heat until it thickens. Turn of the heat, add pecans to the mixture and mix together.

Take the pan with the dough off the fridge. Pour the filling into the pan and spread evenly.

4. Step: Bake the pecan bars

Bake the pecan bars in a preheated oven for about 35 minutes. After the baking, allow them to cool completely.

5. Step: Let the pecan pie bars chill in the fridge before cutting

After the pecan pie bars are cooled completely, place them into the fridge for about 2 hours to allow them cool. The filling will harden a bit, so it will be easier to cut it into even bars.

Cut the bars with a sharp knife into 8 even bars or 16 smaller squares. I usually cut the edges first to make them all the same, plus the edges can be harder.

FREQUENTLY ASKED QUESTIONS:

DO PECAN PIE BARS NEED TO BE REFRIGERATE?

No, you don’t need to refrigerate them. After baking the pecan pie bars, you can just let them cool completely, cut, and serve. However, it may be difficult to cut them evenly. Therefore, I recommend chilling them in the fridge for about 2 hours before cutting them into bars.

HOW TO STORE VEGAN PECAN PIE BARS?

Store the pecan pie bars in an airtight container in a cool, dry place or in the fridge.

HOW LONG DO PECAN PIE BARS LAST?

Pecan pie bars will last for about 5 days in the airtight container in a cool, dry place; or up to a week in the fridge.

CAN I FREEZE PECAN PIE BARS?

Yes, you can freeze them up to 2-3 months. Make sure they are in an airtight container or bag. Let them thaw before serving.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

If you try this recipe, please let me know by leaving a comment below. Or share your photo on Instagram and tag @plantifulbakery.

VEGAN PECAN PIE BARS WITH MAPLE SYRUP

Course Dessert, Snack

Cuisine American

Diet Vegan

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Servings bars

Calories 486kcal

Author Plantiful Bakery

Ingredients

For the sugar cookies crust:

100 g (7 tbsp) vegan butter, soft (around 75-80% fat) + extra for greasing
50 g (1/4 cup) brown sugar
30 g (2 tbsp) unsweetened almond milk
pinch sea salt
150 g all-purpose flour

For the pecan pie filling:

90 g (6 tbsp) unsweetened almond milk
15 g (2 tbsp) cornstarch
60 g (1/4 cup) vegan butter
75 g brown sugar
60 g (4 tbsp) maple syrup
45 g (3 tbsp) rum or bourbon
pinch sea salt
200 g raw pecans

Instructions

Preheat the oven and prepare the baking pan

Preheat the oven to 180°C. Lightly grease a 23x23cm/9x9 in square pan with a little bit of vegan butter. Then line the pan with a strip of parchment. Set aside.

Make the sugar cookie crust

To a mixing bowl, add vegan butter and brown sugar and cream together with a hand mixer (or use a stand mixer) for about 1 minute until fluffy. Add unsweetened almond milk and mix until combine. Then add sea salt and half of the all-purpose flour, mix, add the rest of the flour and mix again with a hand mixer until just combined.
Put the cookie dough into the prepared baking pan and spread it evenly to the sides. Use a tablespoon or fingers to press down the dough.
Place it into the fridge to chill while making the filling.

Make the filling

First, make the cornstarch slurry by combining cornstarch with 2 tbsp unsweetened almond milk in a small bowl or glass. Set aside.
To a medium-size saucepan, add vegan butter and let it melt on medium heat. Then add brown sugar, maple syrup, the rest of the unsweetened almond milk (4 tbsp), rum (or bourbon), a pinch of sea salt, and corn starch slurry. Constantly mix with a whisk and brink it to boil. The let it boil on medium/lower heat until it thickens. Turn of the heat, add pecans to the mixture and mix together.
Take the pan with the dough off the fridge. Pour the filling into the pan and spread evenly.

Bake the pecan pie bars

Bake the pecan pie bars in a preheated oven for about 35 minutes. After the baking, allow them to cool completely.

Let the pecan pie bars chill in the fridge

After the pecan pie bars are cooled completely, place them into the fridge for about 2 hours (to make them easier to cut).
Cut the bars with a sharp knife into 8 even bars or 16 small squares.

Notes

Pecan pie bars will last for about 5 days in the airtight container in a cool, dry place; or up to a week in the fridge.

Nutrition Facts

Serving: 1 bar (approx. 95g) / Calories: 486kcal / Total Fat: 34,3g / Saturated Fat: 9,6g / Cholesterol: 0mg / Sodium: 65,6mg / Total Carbohydrate: 40,4g / Fiber: 3,1g / Sugar: 21,3g / Protein: 4,3g / Iron: 1,5mg / Potassium: 158,2mg / Calcium: 46,1mg

Nutrition

Calories: 486kcal

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