Vegan Peanut Butter and Jelly Tart
cm round tart pan
For the crust:
of plain vanilla vegan biscuits
of dissolved coconut oil
For protein-rich peanut butter cream:
of vegan white chocolate
of natural peanut butter
of soy protein powder
For the filling:
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.