Vegan Chocolate Peanut Butter Squares

Crust:

-Crush almonds to a powder in the food processor before adding other ingredients.

-In a food processor, add additional crust ingredients and combine well.  Pick up a little bit of the crust with your hands and press it together to see if it sticks together.  If it does, it’s ready but if it crumbles, add 1 tablespoon of coconut oil or as desired.

-In a square silicone pan, add the crust to the bottom of the pan and press it down spreading it all over the surface of the silicone pan.  You can also use 6” diameter tart pans, for the crust, in the bottom place a couple of strips of parchment paper in the tart pan which will hang off the sides.  This will make it easy to pull out the tarts from the pan.

-Place the silicone tray in the freezer.

Peanut Butter Tart Filling:

-In a large bowl, add the creamy peanut butter, vegan cream cheese and Truwhip Vegan Whipped Topping.  Stir until ingredients are combined.

-Remove square silicone tray from the freezer and add peanut butter filling to the top and smooth out.  Put back in the freezer for 3 hours or overnight.

Chocolate Ganache & White Chocolate Topping:

-In a double boiler, heat up the nondairy chocolate chips and coconut oil, stir until combined.  (Follow same process with white chocolate).

-Remove the peanut butter squares from the freezer then add melted chocolate on top.  Smooth chocolate over squares then freeze again for 5 minutes.   Remove from the freezer again and drizzle nondairy white chocolate, optional. Freeze again for 5 minutes then remove.

-Serve and enjoy!