Vegan Peanut Butter & Chocolate Chip Tart

I just wanted to quickly share this recipe with you all before my Cauldron Boy wakes up from his slumber and wants to watch a movie. This is a peanut butter and dark chocolate chip cookie pie. Yes, it's the same type you ordered at the restaurant when you were little that came out a tad warm with a big scoop of ice cream on top. This is my vegan version of the pie, but I will show non-vegan alternatives in case this suits your fancy...

I adapted this recipe from Almost Bourdain, but actually got the idea to veganize it from another site that had linked to Ellie. I can't remember which site this was, so, if it's you, let me know!

1 Cup Organic A.P. Flour

1 1/4 Tsp. Baking Powder

1/8 Tsp. Salt

3/4 Cup Organic White Sugar

4 Tbsp. Earth Balance Buttery Spread (or butter)

5 Tbsp. Creamy Peanut Butter

1 Tsp. Vanilla Extract

1/4 Cup Flax Egg** (or 1 organic egg)

3/4 Cup Vegan Dark Chocolate Chips

**Flax egg is the easiest thing to make. The night before you plan to make this pie, place 2 1/4 tbsp. of golden flax seeds in 1 cup of water. Cover and leave in the refrigerator over night. About 8-10 hours later your flax egg is ready. I allowed flax seeds to be in my 1/4 Cup of flax egg-they're healthy and I didn't notice even one in the pie despite them being there!

Preheat oven to 350 degrees and grease an 8 inch tart or cake pan.

In a bowl, mix the flour, baking powder, and salt thoroughly. In another bowl, use a hand held mixer to cream the earth balance, peanut butter, sugar, and vanilla till smooth. Then add the egg and cream until combined-not too much! Slowly add the dry ingredients using a fork to mix, not the mixer. Last add your chocolate chips gently. Push the batter into the greased pan and distribute it evenly. Bake for 20-25 minutes. I baked mine for about 23...

Allow to cool on a wire rack for about 3 hours before slicing.

p.s. Hey TigerFish, I have this nice Le Creuset tart pan b/c of you. Thanks!