Vegan Chocolate Peanut Butter Spiderweb Tart
A spooky and elegant Halloween dessert that is surprisingly easy to make! Chocolate cookie crust filled with a light + fluffy peanut butter mousse topped with a chocolate ganache spiderweb design. This no bake tart is so delicious and is such a crowd pleaser!
Servings 8
Ingredients
Chocolate Cookie Crust
- 18-20 (250g) Chocolate Sandwich Cookies crushed
- 1/3 C (80g) Vegan Butter melted
Peanut Butter Mousse Filling
- 16 oz Vegan Cream Cheese room temp
- 2/3 C (160mL) Vegan Heavy Cream or Coconut Cream room temp
- 2/3 C (160g) Peanut Butter
- 2/3 C (133g) Granulated Cane Sugar
- 2 tsp Vanilla Extract
- 1/8 tsp Sea Salt
Chocolate Ganache
- 8 oz Vegan Semisweet Chocolate Chips
- 1/2 C (4 oz) Vegan Milk or Cream
- 3 Tbs Pure Maple Syrup
White Chocolate Ganache
- 2 oz Vegan White Chocolate
- 2 Tbs Vegan Milk or Cream
Instructions
- Prepare a 9" pie pan with cooking spray or a 9" springform pan with parchment paper and cooking spray.
Chocolate Cookie Crust
- Make the crust: In a food processor, pulse the chocolate sandwich cookies until completely crushed. Put the chocolate crumbs into a medium bowl and pour in the melted vegan butter. Use a spatula to combine.
- Press the chocolate cookie crumb mixture into the pie pan. Spread out evenly across the bottom and then work your way up the sides of the pan. Chill in the freezer while you prepare the filling.
Peanut Butter Mousse Filling
- Make the filling: In a large bowl with hand mixer or stand mixer with whisk attachment, whip together the vegan cream cheese and vegan cream until completely combined.
- Add in the peanut butter, granulated cane sugar, vanilla extract and sea salt. Whip until smooth and creamy.
- Pour the peanut butter mousse filling into the chocolate cookie crust and smooth out the top with an offset spatula.
- Chill the peanut butter tart in the refrigerator for 1-2 hours, to set.
Chocolate Ganache
- Combine the chocolate chips and the maple syrup in a heat proof bowl.
- Heat the vegan cream on the stovetop just until the edges start to simmer. Do not boil! Immediately pour over the chocolate mixture. Wait about 5 minutes and then whisk everything together.
- Before pouring onto the tart, get the white chocolate ganache ready to go for the spiderweb decoration. The ganache can set fast and you may need to work quickly for this next part.
White Chocolate Ganache
- Combine the vegan white chocolate and vegan cream in a small heat proof bowl. Microwave in 15-30 sec bursts, stirring until melted.
Spiderweb Decoration
- Now that both ganaches are ready, it's time to decorate! Pour the white chocolate ganache into a piping bag and set aside. Then, pour the chocolate ganache over the tart until it is completely covered. Next pipe a spiral from the center out to the edge of the tart with the white chocolate ganache. Take a toothpick and starting from the center point of the spiral, drag it through the ganache to the edge of the tart. Continue pulling lines around the rest of the tart to complete your spiderweb design!
- Chill in the refrigerator until set, about 10 minutes. Slice and enjoy!