Even though we both own food blogs, the thing that made Haggai and me meet was fitness. The truth is that it really makes me happy, as we are both quite addicted to all kinds of workouts and love the fitness world. I’ve been following Haggai for quite some time; ever since he had a healthy vegan column on a popular Israeli website. When he started his blog; the vegan athlete, I enjoy watching his videos he and reading his interesting posts.
We both try to keep a healthy diet regularly and try to eat well, combining it with all the training we do. So, I was really pleased when he invited me to work out together a few months ago and finally met him in person. After finishing the workout, we decided we would meet to bake something together.
Our date has grown as Omer Zuri joined us. Together we have made no less than three different vegan desserts with added protein supplement. I already say that the protein supplement here is not really significant and certainly can be relinquished, but as an experiment and increasing the nutritional value even a little it’s nice. So, we made three recipes together, and here’s the first: vegan peanut butter and jelly tart.
This no bake tart is very easy to make, filled with strawberry (or raspberry) jam and rich vegan peanut butter cream that is super soft and delicious. To top it all we added dried raspberry and got a beautiful vegan peanut butter and jelly tart.
Vegan Peanut Butter and Jelly Tart
For the crust:
- 200 grams of plain vanilla vegan biscuits
- 80 grams of dissolved coconut oil
For protein-rich peanut butter cream:
- 250 grams of vegan white chocolate
- 1 tablespoon coconut oil
- 100 grams of natural peanut butter
- 30 grams of soy protein powder not required
- 340 grams silken tofu
- Pinch of salt
For the filling:
- 300-400 grams raspberry or strawberry jam
- Natural dried raspberries
In a food processor with a steel blade, place biscuits and grind to a fine powder.
Add coconut oil and blend until combined.
Transfer the crumbs to the pan and press it tightly to the base and sides of the pan to form a crust.
Freeze for about 30 minutes.
Protein-rich peanut butter cream:
Place the white chocolate in a bowl and melt in the microwave or double steam pot until completely dissolved.
Add coconut oil, peanut butter, protein powder, tofu and salt and grind well with a stick blender until a uniform, creamy, lump-free mixture is obtained.
Assemble the tart:
Pour the jam on the crust and straighten to a uniform layer.
Pour the peanut butter cream over the jam.
Straighten with a palate knife.
Refrigerate the tart for 3-4 hours to completely set.
Before serving, garnish with a little natural dried raspberry.
- The tart can be kept in the refrigerator for up to 3 days.
- Instead of raspberry jam you can use any jam you like.
- It is recommended to use natural peanut butter for good texture and sweetness.
- Instead of regular biscuits you can use gluten free biscuits for a gluten free version.
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