Protein-Rich Vegan Peanut Butter and Jam Tart

Name: Peanut Butter Cream Tart
Prep time: 3 min
Cook time: 60 min
Total time: 63 min
Yield: 20 מנות
Cuisine: Vegan
Ingredients: 24 cm loose-bottom tart pan

Several years ago, when I first became vegan, I searched the web for a vegan chocolate cake recipe.

At that time, there weren't many vegan cooking blogs online (in fact, there were no vegan blogs in Hebrew at all).

I remember running a Google search, and the first result that popped up was Oogionet's Vegan Chocolate and Banana Cake.

I don't remember what occasion I baked it for, but I do remember the compliments it received.

I ended up making this cake several more times, and it always garners praise and cries of disbelief (mostly from my mother: "Is it vegan? Really, it's vegan? No way, it's vegan?")

Since then, many bananas have passed through my kitchen, and if you had asked the Hagai of 5-6 years ago if the day would come when I would bake with Natalie Levin (the one and only Oogionet), I would have laughed at you (with a mouth full of chocolate banana cake).

Well, it happened! (She even wrote about it, it's real, I'm not making it up)

The Vegan Athlete and Oogionet met for a morning of baking and fun, entirely dedicated to protein-rich vegan sweets.

(Exactly the way I like it)

So, besides plenty of laughs, chocolate, and coconut oil, I also discovered that Natalie is a bit crazy about fitness and sports (sound familiar?)

And it's always fun to find someone who shares your addiction (exercise, not sweets, if that's what you thought).

Protein-Rich Vegan Peanut Butter and Jam Tart — When The Vegan Athlete and Oogionet meet

What did we make?

We allowed ourselves to go a bit wild and play with food and protein powder, resulting in three totally cool recipes (is it still okay to use the word "cool"?)

Anyway, the first recipe, and here it is for you, is a Protein-Rich Vegan Peanut Butter and Jam Tart.

Now, imagine a rich and indulgent peanut butter and jelly sandwich. Now imagine it as a tart.

It consists of a layer of indulgent peanut butter cream set on a Petit Beurre biscuit crust, topped with a layer of jam and a few scattered Bamba pieces (did I mention we went wild?)

The tart turned out festive, beautiful, and very tasty.

It has a delicate peanut butter flavor, and despite the variety of ingredients, it's a light and melt-in-your-mouth tart.

Nutritional Values:

One slice of cake out of 20, weighing 70g, contains:

300 calories

8g protein

29g carbohydrates

14g fat

Want another peanut butter dessert?

Protein-Rich Vegan Peanut Butter and Jam Tart

Prep time 3 minutes

Cook time 1 hour

Servings 20 slices

Calories 300 kcal

Ingredients

24 cm loose-bottom tart pan

For the crust:

200 g Biscuits / Graham crackers
80 g Melted coconut oil

For the protein-rich peanut butter cream:

250 g Vegan white chocolate
1 tbsp Coconut oil
100 g Natural peanut butter
30 g Soy protein powder
340 g Silken tofu package
Pinch of salt

For the filling:

Jar of raspberry or strawberry jam
15 g Small bag of crushed Bamba snacks

For decoration:

Freeze-dried raspberries

Instructions

Crust:
In a food processor fitted with a steel blade, pulse the biscuits into a fine powder.
Add coconut oil and process until the mixture reaches the texture of wet sand.
Transfer the crumbs to the tart pan and press firmly into the bottom and sides to create the crust.

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Freeze.
Protein-Rich Peanut Butter Cream:
Place the chocolate in a bowl and melt until completely smooth.
Add coconut oil, peanut butter, protein powder, tofu, and salt. Blend well with an immersion blender until the mixture is uniform, creamy, and free of lumps.
Assembling the Tart:
Spread the jam over the crust and smooth into an even layer.
Crumble Bamba snacks over the jam and pour the peanut butter cream over them.

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Level the top with a spatula for an even surface.
Chill the tart in the refrigerator for 3-4 hours until the cream is completely set.
Before serving, decorate with a few freeze-dried raspberries.