The Vegan Fudgy Peanut Butter Brownie Tacos are delicious and contain 390 kcal per serving. Takes 40 minutes to prepare this dessert. Serve them at lunches, feasts, holidays, events, functions, or get-togethers. It contains vegan granulated sugar, ground flaxseed, vegan butter, warm water, vanilla extract, all-purpose flour, unsweetened cocoa powder, salt, baking powder, creamy natural peanut butter, vegan cream cheese, powdered sugar, vegan whipped cream, vegan chocolate sandwich cookies, and vegan chocolate syrup. We may pair these sweet tacos with vegan vanilla ice cream, blueberries, coconut ice cream, espresso, chai latte, vegan brownies, chocolate truffles, banana slices, or vegan hot chocolate. Keep these Vegan Fudgy Peanut Butter Brownie Tacos in the refrigerator for 3 days.
STATS:
- Total Time: 40 minutes
- Calories: 390 kcal
- Diet: Vegan
- Cuisine: American
- Serving Size: 1 brownie taco
- Course: Dessert
- Prep Time: 25 minutes
- Servings: 8
- Cook Time: 15 minutes
EQUIPMENT:
- Large mixing bowl
- Measuring cups
- Baking paper
- Cooling rack
- Electric hand mixer
- Taco rack
- Measuring spoons
- Whisk
- Silicone spatula
- Baking tray
- Medium mixing bowl
- Piping bag
INGREDIENTS:
FOR THE FUDGY BROWNIE SHELLS:
- 2 tbsp ground flaxseed
- Half cup melted vegan butter
- 1 cup vegan granulated sugar
- 1 tsp vanilla extract
- ¾ cup all-purpose flour
- 6 tbsp warm water
- Half cup sifted unsweetened cocoa powder
- Quarter tsp salt
- Half tsp baking powder
FOR THE PEANUT BUTTER MOUSSE FILLING:
- Half cup creamy natural peanut butter
- 4 ounces softened vegan cream cheese
- ¾cup powdered sugar
- Half tsp vanilla extract
- ¾ cup chilled vegan whipping cream
- FOR THE TOPPINGS:
- Half cup crushed vegan chocolate sandwich cookies
- 3 tbsp vegan chocolate syrup
INGREDIENT NOTES:
VEGAN GRANULATED SUGAR:
It makes the brownie shells sweet and gives the fudgy texture. Granulated sugar mixes well in the batter and provides a rich taste. You may use organic cane sugar as per your preference.
VANILLA EXTRACT:
This extract improves the chocolate and peanut butter taste in the dessert. It gives warmth and sweet taste to the recipe. You may use vanilla bean paste as an alternative.
UNSWEETENED COCOA POWDER:
It gives rich chocolate taste and deep brown color to the shells. You may also use a gluten-free flour blend for a desired version.
CREAMY NATURAL PEANUT BUTTER:
Peanut butter makes the smooth mousse filling and gives a delicious nutty taste. You may use sunflower seed butter as a substitute.
VEGAN CREAM CHEESE:
It includes a creamy texture in the mousse with a light tangy taste. Cream cheese maintains the filling and makes it smooth. You may use vegan mascarpone as another option.
VEGAN CHOCOLATE SANDWICH COOKIES:
These cookies give a crunchy topping that pairs well with the creamy filling. They improve the chocolate flavor of the dessert. You may use crushed vegan chocolate biscuits as an alternative.
INSTRUCTIONS:
PREPARE THE FLAX EGG & BROWNIE BATTER:
- First, mix the water and flaxseed for 5 minutes in the small bowl to make a gel-like texture.
- Cover the tray with baking paper and warm the oven to 350°F.
- Whisk vegan sugar and melted butter in the large bowl, then mix the flax egg mixture and vanilla extract.
- Mix salt, cocoa powder, baking powder, and flour to make a smooth batter.
BAKE THE BROWNIE SHELLS:
- Include a scoop of batter on the baking tray and spread it into a thin circle of 5 to 6 inches wide.
- Then bake the shells for 12 minutes, then cool them for one minute.
SHAPE THE TACO SHELLS:
- Now lift the warm brownie rounds carefully and put them on the taco rack.
- Cool them completely so they hold their shape better, then include filling.
MAKE THE PEANUT BUTTER MOUSSE:
- Beat vegan cream cheese in the bowl to make the mixture smooth.
- Mix peanut butter, powdered sugar, and vanilla extract to make a creamy mousse.
- Whip the chilled vegan whipping cream in another bowl to make it fluffy.
- Gently fold the whipped cream in the peanut butter mixture.
ASSEMBLE THE BROWNIE TACOS:
- Pipe the peanut butter mousse into the brownie shells.
- Sprinkle crushed vegan chocolate sandwich cookies on them.
- Then drizzle vegan chocolate syrup on top and chill the tacos for 15 minutes.
SERVING SUGGESTIONS:
ICE CREAM:
- Coconut Ice Cream
- Vegan Chocolate Ice Cream
- Banana Nice Cream
- Vegan Vanilla Ice Cream
FRUIT:
- Fresh Strawberries
- Fresh Raspberries
- Blueberries
- Banana Slices
- Mixed Berry Salad
HOT DRINKS:
- Freshly Brewed Coffee
- Espresso
- Vegan Hot Chocolate
- Chai Latte
- Oat Milk Cappuccino
DESSERT:
- Vegan Brownies
- Vegan Chocolate Cupcakes
- Fruit Skewers
- Chocolate Truffles
- Mini Vegan Cookies
OCCASIONS:
- Birthday Dessert Platter
- Holiday Dessert Buffet
- Baby Shower Dessert Table
- Afternoon Tea Party
- Family Celebration Dessert
TIPS:
- Shape the shells when the circles are still warm to get better results.
- Avoid overbaking the brownie rounds so they do not become too firm to fold.
- Chill the mousse, then fill in the shells if it gets soft.
- Include vegan cream cheese at room temperature to get the smoothest filling.
STORAGE INFORMATION:
FRIDGE:
- Put the assembled brownie tacos in the box and keep for 3 days.
FREEZER:
- Freeze the brownie shells for 60 days and the peanut butter mousse for one month in a separate bowl.
FAQs:
Can I make this dessert earlier than required time?
- Yes, bake the shells 24 hours in advance and mousse as well, but assemble when serving.
Why do I feel the brownie shells are cracking?
- Cooling them longer than making shapes gives cracky results.
Can I include another nut butter in this recipe?
- Yes, you may add almond butter, sunflower seed butter, or cashew butter.
NUTRITIONAL INFORMATION:
Net Carbs: 33 grams
Iron: 0.003 g
Total Carbs: 39 grams
Vitamin A: 220 IU
Calories: 390 kcal
Fiber: 4 grams
Calcium: 0.05 g
Protein: 7 grams
Sodium: 0.19 g
Potassium: 0.27 grams
