High-Protein Vegan Peanut Butter and Jelly Tart
A few years ago, when I became vegan, I searched the web for a recipe for a vegan chocolate cake.
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 chocolate and banana cake.
I don't remember what occasion I baked it for, but I remember the praises it received.
I’ve made that cake several more times since, and it always earns compliments and exclamations of amazement (mostly from my mom: "Is it vegan? Really, is it vegan? No way, is it vegan?")
Since then, many bananas have passed through my kitchen, and if you had told the Hagai of 5-6 years ago that one day I would be baking with Natalie Levin (the one and only Oogionet), I would have laughed at you (with a mouth full of chocolate banana cake).
So yes, it happened! (She also wrote about it, for real, I'm not making this up).
The Vegan Athlete and Oogionet met for a morning of baking and fun, entirely dedicated to high-protein vegan sweets.
(Exactly how 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 (sounds familiar?)
And it's always fun to have someone who shares your addiction (exercise, not sweets, in case you were wondering).
What did we make?
So we let ourselves go a little wild and played around with food and protein powder, and three totally cool recipes came out (is it still okay to use the word "cool"?)
Anyway, the first recipe, and here it is for you, is a high-protein vegan peanut butter and jelly tart.
Now, imagine a rich, indulgent peanut butter and jelly sandwich. Now imagine it as a tart.
It consists of a layer of indulgent peanut butter cream sitting on a Petit Beurre crust, finished with a layer of jam and some crumbled Bamba (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 array of ingredients, it is a light and melt-in-your-mouth tart.
Nutritional Values:
One slice out of 20, weighing 70g, contains:
300 calories
8g protein
29g carbohydrates
14g fat
Want another peanut butter dessert?
Photo: Natalie Levin
High-Protein Vegan Peanut Butter and Jelly Tart
Ingredients
- 24 cm tart pan with removable bottom
For the crust:
- 200 g Biscuits/Graham crackers
- 80 g melted coconut oil
For the high-protein 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 (1 pack)
- pinch of salt
For the filling:
- jar of raspberry or strawberry jam
- 15 g small bag of crumbled Bamba (peanut puffs)
For garnish:
- natural freeze-dried raspberries
Instructions
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Crust:
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In a food processor with a steel blade, place the biscuits and grind into a fine powder.
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Add the coconut oil and process until the mixture has a wet sand texture.
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Transfer the crumbs to the pan and press firmly into the base and sides to create the crust.
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Freeze.
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High-Protein Peanut Butter Cream:
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Place the chocolate in a bowl and melt until completely smooth.
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Add the coconut oil, peanut butter, protein powder, tofu, and salt, and blend well with an immersion blender until a smooth, creamy, lump-free mixture is formed.
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Assembling the tart:
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Pour the jam over the crust and level it into an even layer.
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Crumble the Bamba over the jam and pour the peanut butter cream on top.
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Level the top with a spatula into an even layer.
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Chill the tart for 3-4 hours in the refrigerator until the cream is completely set.
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Before serving, garnish with a few natural freeze-dried raspberries.
