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Vegan Peanut Butter and Jelly Tart

Servings 24 cm round tart pan
Author Natalie


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

For decoration:

  • Natural dried raspberries



  1. In a food processor with a steel blade, place biscuits and grind to a fine powder.
  2. Add coconut oil and blend until combined.
  3. Transfer the crumbs to the pan and press it tightly to the base and sides of the pan to form a crust.
  4. Freeze for about 30 minutes.

Protein-rich peanut butter cream:

  1. Place the white chocolate in a bowl and melt in the microwave or double steam pot until completely dissolved.
  2. 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:

  1. Pour the jam on the crust and straighten to a uniform layer.
  2. Pour the peanut butter cream over the jam.
  3. Straighten with a palate knife.
  4. Refrigerate the tart for 3-4 hours to completely set.
  5. Before serving, garnish with a little natural dried raspberry.

Recipe Notes

  • 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.