If I had a dime for every time someone said, “I’m really craving [insert food here]“…
…I’d be rich. And baffled. I’d be a baffled rich person with way too much change.
Why would I be baffled? Because I don’t understand so-called “cravings.” In my entire life, I’ve never “craved” anything. Unless I can see, smell, and taste the food in front of me, it might as well be a tasteless memory. Not until I’ve prepared something and taken a bite do I feel the desire to continue consuming it.
So, one thing’s for sure. I’m definitely not, and never have been, pregnant.
As for the most infamous of reported cravings – chocolate – I’m simply not a fan. Yes, I have just admitted to being that 1 out of every million (10 million? 100 million?) odd-balls who doesn’t like chocolate. Don’t hate.
However, chances are you are one of those million(s) of people who does like chocolate. And peanut butter. And especially the combination of chocolate + peanut butter (Reese’s peanut butter cups, much?). It’s documented fact that this chocolate peanut butter duo is one of the most gastronomically pleasing of all ingredient combinations.
And guess what? Don’t tell anyone, but…these are vegan, dairy-free, and eggless!
Chocolate Peanut Butter Cookie Tartelettes (Vegan, Dairy-Free, and Eggless)
Chocolate Pudding Filling
- 3 Tablespoons cornstarch
- 2 Tablespoons water
- 1-1/2 cups light chocolate soymilk
- 1/4 teaspoon pure vanilla extract
- 1/4 cup Stevia
- 1/4 cup unsweetened cocoa powder
Peanut Butter Cookie Crust*
- 1 cup + 2 Tablespoons peanut butter (natural or regular both work – I only had regular on hand)
- 2/3 cup honey or brown rice syrup
- 1/2 teaspoon vanilla
- 1 cup unbleached all-purpose flour
- 1/4 teaspoon salt
- Sliced almonds, other nut topping, or chocolate shavings (optional)
- In a small bowl, combine cornstarch and water to form a paste.
- In a large saucepan over low heat, stir together soy milk, vanilla, sugar, and cocoa. Stir continuously until all cocoa has dissolved. Add the cornstarch mixture and whisk until smooth. Increase heat to medium and cook, stirring constantly, until mixture boils. Continue to cook and stir until mixture thickens.
- Remove thickened mixture from heat and pour into a large bowl. Pudding will continue to thicken as it cools. Set aside.
- Preheat oven to 350 degrees F and grease a 12-cup muffin tin.
- With an electric mixer, beat together peanut butter, honey, and vanilla until combined. Add flour until a dough forms.
- Scoop cookie dough by a little over 3 Tablespoons’ worth (I used a small ice cream scoop) into muffin cups. Using your fingers, press dough evenly into muffin tin until dough reaches 1/2 to 3/4 of the way up the sides of each cup. Repeat with remaining dough.
- Bake for about 14 minutes. The bottoms will seem a little soft, but they will set while they cool. Allow tartelettes to cool completely.
- Run a knife around edges of each tartelette and carefully remove them. Evenly spoon dollops of chocolate pudding into tartelettes.
- Garnish with sliced almonds, other nut topping, or chocolate shavings, if desired. Serve (or refrigerate for later consumption).
*Note: This recipe can be used to make peanut butter cookies as well.