1 cup raw cashews or almonds
1 cup old-fashioned oats
1/2 cup oat bran
3 tablespoons maple syrup or agave nectar
3 tablespoons canola oil
1 teaspoon vanilla extract [u]Peanut Butter Cream[/u]
1/2 cup unbleached all-purpose flour
2 cups nondairy milk, divided ( I use unsweetened almond milk)
1/3 cup sugar
1/4 cup lemon juice
1-1/2 tablespoons vanilla extract
1 cup natural peanut butter
3/4 cup agave nectar
1 cup vegan semi sweet chocolate chips (or more if you want it really chocolatey)
1. Preheat oven to 350 degrees F. Spray a tart or springform pan with cooking spray.
2. Crust: a. In a food processor, place the cashews; process until chopped. b. Add the oats, oat bran, and salt; process until the mixture is like graham cracker crust. c. Add the maple syrup, canola oil, and vanilla extract; process to combine well. d. Press this mixture firmly into the bottom of the pan to form the crust. Pierce the crust several times with a fork. e. Bake for 15 minutes, or until lightly browned. Cool the pan on wire rack making sure to leave crust in pan.
3. Peanut Butter Cream: a. In a bowl, combine the flour and 1/2 cup nondairy milk; mix until it becomes a thick paste. b. In a saucepan, combine remaining 1-1/2 cups nondairy milk, sugar, and salt; whisk to combine. Whisk in flour paste; mix to thoroughly combine. Turn stove on to medium heat; cook for 5 minutes, or until the mixture thickens, whisking continuously. Once the cream mixture has thickened, remove from heat. Whisk in lemon juice and vanilla extract. c. In a small bowl, combine the peanut butter and agave nectar; thoroughly mix until smooth. Transfer to the saucepan and whisk fast for 1 minute to thoroughly combine all ingredients.
4. Assembly: Pour the peanut butter cream into the crust and put in the refrigerator to chill for 1 hour. Sprinkle the top with chocolate chips before serving.
Source of recipe: Playing around in the kitchen with one of my tart recipe's and this recipe was born.