1. Spray 9-inch tart pan or round baking dish with cooking spray.

2. In food processor, pulse dates, peanuts and ¼ teaspoon salt until small crumbs form; press into bottom and up sides of prepared pan. Makes about ½ cup.

3. In blender, purée tofu, peanut butter, oil, honey and vanilla extract 1 minute or until smooth; pour into prepared crust and freeze 1 hour. Makes about 2½ cups.

4. Cut tart into 8 pieces; sprinkle with chocolate chips.

• 14 g Fat
• 4 g Saturated Fat
• 0 mg Cholesterol
• 46 mg Sodium
• 23 g Carbohydrates
• 3 g FIber
• 15 g Sugars
• 4 g Added Sugars
• 8 g Protein