Vegan chocolate and peanut terrine with berries

Name: Vegan chocolate and peanut terrine with berries
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Ingredients: Dates Medjoul, pitted ½ cup; Peanuts 1 cup; Coconut oil 3 tbsp; Tofu silken 6.3 oz; Dark chocolate 70% (to chop) 2.5 oz; Coconut milk thick ¼ cup; Whole cane sugar Dulcita 0.3 cup; Peanut butter 3 tbsp; Unsweetened cocoa powder 5 ½ tbsp; Cocoa butter 0.7 oz; Agave syrup 1.3 tbsp; Fine salt ¼ tsp; Mango pulp 1 cup; Agave syrup ¾ tbsp; Lemon juice 0.7 tbsp; Raspberries 1 ½ cup; Blueberries 1.8 cups; Dill to taste

it es fr de br

Difficulty: Difficult
Prep time: 30 min
Cook time: 10 min
Serving: 4
Cost: High
Note + 8.5 h of chilling in the fridge

PRESENTATION

Recipe by
Sauro Ricci

Vegan chocolate and peanut terrine is really making waves in Milan's plant-based dessert scene, all thanks to Chef Sauro Ricci's creativity over at Joia. I mean, this isn’t just your average vegan chocolate peanut terrine—it’s super special and really stands out with its rich, elegant vibe. The base skips the usual flour and sugar. Instead, there’s this great mix of dates and peanuts, making the crust both aromatic and compact. It feels a bit fancy yet keeps that familiar, nutty feel. Pretty simple, right?

The ganache filling? Oh man, it's all about dairy-free indulgence. Soft tofu and coconut milk come together to give it that creamy texture, proving you can have a super moist and satisfying chocolate experience without any dairy. Really, it’s so so good.

In the Lombardy region, this vegan chocolate peanut butter terrine is popping up at special gatherings—and look, it's easy to see why. It gets a big lift from a fresh mango sauce and wild berries, adding those sweet and slightly tangy notes. Every bite is different. There's the nutty, date-filled base, smooth chocolate, and pops of juicy berries on top. For sure, this kind of vegan chocolate peanut dessert isn’t just for people skipping eggs and milk. It's for anyone who loves a treat where the natural flavors really shine.

Up in Milan, folks love to show how animal-free products can make a gorgeous, tender dessert. Modern vegan twists like this are really what put the city’s food scene on the map. If you’re thinking of a vegan chocolate peanut butter cake that feels both special and down-to-earth, this terrine with its wild berry finish is exactly what you need. Combining the best of Italian innovation and plant-based goodness, it's a perfect example of how vegan cuisine can be both fancy and accessible. Just looking at it, you know you are in for something really really special. Which is great.

INGREDIENTS

for the crust: Dates ½ cup (100 g) - Medjoul, pitted; Peanuts 1 cup (140 g); Coconut oil 3 tbsp (40 g)

for the ganache: Tofu 6.3 oz (180 g) - silken; Dark chocolate 70% 2.5 oz (70 g) - (to chop); Coconut milk ¼ cup (70 g) - thick; Whole cane sugar 0.3 cup (60 g) - Dulcita; Peanut butter 3 tbsp (45 g); Unsweetened cocoa powder 5 ½ tbsp (30 g); Cocoa butter 0.7 oz (20 g); Agave syrup 1.3 tbsp (20 g); Fine salt ¼ tsp (1 g)

for the mango sauce: Mango 1 cup (200 g) - pulp; Agave syrup ¾ tbsp (15 g); Lemon juice 0.7 tbsp (10 g)

for garnish: Raspberries 1 ½ cup (250 g); Blueberries 1.8 cups (250 g); Dill to taste

Preparation

How to prepare Vegan chocolate and peanut terrine with berries

To prepare the vegan chocolate and peanut terrine with berries, start with the crust: place the dates in a food processor 1 and blend them, then transfer the obtained pulp to a bowl 2. Chop the peanuts with a knife to reduce them to small pieces 3.

Add the peanuts to the blended date pulp 4, then also add the coconut oil 5 and mix everything with a spatula or by hand 6.

Once you have a homogeneous mixture 7, transfer it to molds and level the base by pressing down firmly with the back of a teaspoon 8. Transfer to the refrigerator for 15 minutes 9.

Now focus on the ganache: in a double boiler, combine the silken tofu, raw cane sugar 10, chopped chocolate, cocoa butter 11, and agave syrup 12.

Add also the peanut butter 13, salt 14, and coconut milk 15.

Complete with unsweetened cocoa powder 16, mix carefully and cook for about 10 minutes until everything melts 17. Transfer the mixture into a jug 18.

Emulsify with an immersion blender 19 to make the ganache smooth and homogeneous 20. Pour it into the molds 21, then tap the mold to level it and remove any air bubbles.

Leave it to set in the refrigerator for 8 hours 22. Meanwhile, prepare the mango sauce: in a bowl, combine the already blended and filtered mango puree with the agave syrup 23 and lemon juice 34.

Mix and set aside 25. After the resting time, remove the terrines from the molds; to make it easier, you can slightly warm the edge of the mold with a torch for a few seconds 26 27.

Garnish with fresh blueberries and raspberries 28, add a few sprigs of dill, and pour the mango sauce on the side 29. The vegan chocolate and peanut terrine with berries is ready to be served 30!

Storage

The vegan chocolate and peanut terrine with berries can be stored for a couple of days in the refrigerator.

Freezing is not recommended.

Advice

Instead of dates, you can use other dried fruits like apricots, cranberries, or prunes.

Peanuts can be replaced with other nuts like hazelnuts or almonds.

Silken tofu is a soft tofu with a delicate taste that has the consistency of a pudding.

For the translation of some texts, artificial intelligence tools may have been used.