february 7, 2025

Traditionally, Valentine’s Day keeps close company with chocolate of all kinds. Most say it’s because chocolate, as a mood booster, is an aphrodisiac. Skeptics say this union is a brilliant marketing strategy to sell more chocolate.

I say, why wait for Valentine’s Day? Chocolate is always in season. My philosophy is that chocolate is a vegetable (cocoa beans)  and therefore part of a balanced diet. Combine chocolate and high protein peanuts and you have the makings of a meal, in my humble opinion.

This no-bake crust and no-bake filling make an easy and elegant dessert for any occasion. We’ve played with a similar date and nut crust before. The food processor is your friend here. Fine grind allows a tight pack of the pliant crust ingredients.

no bake crust is sweetened with honey and dates

The hardest part of creating this dessert is waiting for the filling to chill and thicken. A good several hours or overnight and you are ready to impress. Then it’s time to dig in for your meal.

Chocolate Peanut Cheesecake Tart is my valentine to you all.

Chocolate Peanut Cheesecake Tart

recipe by Michele Humlan, The Good Eats Company

makes 8-10 servings

ingredients

½ cup semisweet chocolate chips
⅓ cup packed snipped pitted dates
¼ cup creamy peanut butter
1 tablespoon honey
pinch of fine sea salt
1 cup dry roasted unsalted peanuts
two 8 ounce bars of full fat cream cheese, softened to room temperature
½ cup creamy peanut butter
1 teaspoon pure vanilla extract
14 ounce can full fat condensed milk
2 tablespoons lemon juice
4 ounces (¾ cup ) semisweet chocolate chips
⅓ cup heavy cream
optional garnish : ⅓ cup finely chopped dry roasted unsalted peanuts

directions

1. Place ½ cup chocolate chips, dates, ¼ cup peanut butter, honey and sea salt in small saucepan and over low heat stir just until chocolate is melted and combined with peanut butter.
2. Add 1 cup peanuts to bowl of food processor and pour in the melted date-chocolate mix.
3.  Peanuts go to the bowl first so chocolate is less likely to stick to bottom.
4. Process until smooth; okay to see a few peanut bits in the crust.
5. Pat crust onto bottom and slightly up the sides of a greased 9 inch springform pan.
6. Use electric mixer to beat cream cheese until smooth, then add peanut butter and vanilla.
7. Pour in the condensed milk and lemon juice, beating until blended.
8. Filing goes into the crust and gets chilled at least several hours or overnight.
9. Microwave the 4 ounces chocolate chips and heavy cream in a small bowl for 44 seconds; let stand a couple minutes, then whisk until smooth.
10. With a small spatula, spread the chocolate ganache over the tart, to the edges.
11. If desired, sprinkle the ⅓ cup chopped peanuts around the perimeter.
12. Chill until ready to serve and use a long serrated knife to cut servings.
13. Dessert will last in the fridge up to one week and does not freeze well.