Vegan Frozen Peanut Butter Chocolate Tartufo | PC.ca

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NewVegan Frozen Peanut Butter Chocolate Tartufo

One large chocolate covered tartufo with crushed peanuts on top, on a plate with a portion already eaten.

PC Plant-Based Peanut Butter & Chocolatey Flakes Coconut Milk Frozen Dessert

New

Vegan Frozen Peanut Butter Chocolate Tartufo

This impressive Italian-inspired treat is made by packing our creamy plant-based peanut butter froze...

This impressive Italian-inspired treat is made by packing our creamy plant-based peanut butter frozen dessert into bowls to make perfect domes, then turning them out and coating with a smooth chocolate shell that hardens in just 15 minutes. Enjoy the same day, or stash them in your freezer for up to three days.

  • Level: Easy
  • Preparation: 30 mins
  • Ready in: 135 mins
  • Serves: 4
  • Dish Type: Italian, Vegan
  • Season: Summer, Fall, Winter, Spring
  • Course: Dessert
  • Main Ingredient: Vegan Ice Cream
  • Serving Size:

    1 tartufo

  • Calories

    460 cal

  • Total Carbohydrate

    34 g

  • Total Fat

    34 g

  • Saturated Fat

    23 g

  • Dietary Fibre

    0 g

  • Protein

    7 g

  • Sodium

    240 mg

  • Sugars

    27 g

NewVegan Frozen Peanut Butter Chocolate Tartufo

One large chocolate covered tartufo with crushed peanuts on top, on a plate with a portion already eaten.

PC Plant-Based Peanut Butter & Chocolatey Flakes Coconut Milk Frozen Dessert

  • Serving Size:

    1 tartufo

  • Calories

    460 cal

  • Total Carbohydrate

    34 g

  • Total Fat

    34 g

  • Saturated Fat

    23 g

  • Dietary Fibre

    0 g

  • Protein

    7 g

  • Sodium

    240 mg

  • Sugars

    27 g

How to make

Ingredients

  • 1 tub (500 mL)

    PC® Plant-Based Peanut Butter & Chocolatey Flakes Coconut Milk Frozen Dessert
  • 100 g

    vegan dark chocolate, chopped (about 3/4 cup/188 mL)
  • 2 tbsp (30 mL)

    coconut oil
  • 4 tsp (20 mL)

    salted shelled peanuts, chopped

How to make

  • Step 1

    Let frozen dessert stand at room temperature until softened, about 20 minutes.

  • Step 2

    Line four ½-cup (125 mL) bowls or ramekins with plastic wrap, leaving 2-inch (5 cm) overhang. Divide frozen dessert among bowls, packing firmly and smoothing tops. Fold overhanging plastic wrap up over frozen dessert to cover surface. Freeze until firm, about 1 hour.

  • Step 3

    Combine chocolate and coconut oil in microwave-safe bowl. Microwave on high 50 seconds, stirring halfway. Stir until smooth. Let cool 10 minutes.

  • Step 4

    Set wire rack over sheet of parchment or waxed paper (to catch dripping chocolate). Unfold plastic wrap from surface of frozen dessert and invert bowls onto wire rack to unmold; carefully lift away bowls and remove plastic wrap.

  • Step 5

    Spoon chocolate mixture over frozen dessert to coat, scraping excess chocolate from parchment paper to use if necessary. Immediately sprinkle tops with peanuts, dividing evenly. Let stand 1 minute.

  • Step 6

    Freeze until chocolate is firm, about 15 minutes. Serve immediately, or transfer to airtight container and freeze for up to 3 days.

  • Try this:

    Serve with fresh strawberries or raspberries and drizzle with any leftover melted chocolate.

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