High-Protein Vegan Peanut Butter and Jelly Cream Tart
A few years ago, when I went vegan, I went looking online for a vegan chocolate cake recipe.
Back then, there weren't many vegan cooking blogs around. In fact, there weren't any in Hebrew at all.
I remember searching Google, and the first result was a chocolate banana cake from Oogionet (an Israeli baking blog).
I don't remember what occasion I baked it for, but I do remember the compliments.
I've made that cake several more times, and it always gets rave reviews and a little disbelief. Mostly from my mom: "It's vegan? It's really vegan? Come on, this is vegan?"
A lot of bananas have passed through my kitchen since then. If you'd told the Haggai of 5–6 years ago that he'd one day be baking with Natalie Levin (the Israeli baker behind Oogionet), I would've laughed—with my mouth full of chocolate banana cake.
Well, it happened! (She even wrote about it. Really. I'm not making this up.)
The Vegan Athlete and Oogionet got together for a morning of baking and fun, devoted entirely to high-protein vegan sweets.
(Exactly my kind of morning.)
Along with plenty of laughs, chocolate, and coconut oil, I discovered that Natalie is a little obsessed with fitness and sports. Sound familiar?
It's always fun to meet someone who shares your addiction. Exercise, I mean. Not sweets, in case you were wondering.
What Did We Make?
We gave ourselves permission to go a little wild, play with our food—and some protein powder—and came up with three pretty cool recipes. Are we still allowed to say cool?
Anyway, here's the first one: a high-protein vegan peanut butter and jelly tart.
Picture a rich, indulgent peanut butter and jelly sandwich. Now imagine it as a tart.
It has a luscious peanut butter cream over a petit beurre cookie crust, with a layer of jam and a sprinkling of Bamba (Israeli peanut puffs). Did I mention we went a little wild?
The tart turned out beautiful, celebration-worthy, and seriously delicious.
It has a gentle peanut butter flavor, and despite everything that goes into it, it's light and melts in your mouth.
Nutrition Facts:
One slice, weighing 70 g (2.5 oz), out of 20 slices contains:
300 calories
8 g protein
29 g carbohydrates
14 g fat
Want another peanut butter dessert?
Photo by Natalie Levin
High-Protein Vegan Peanut Butter and Jelly Cream Tart
Ingredients
- 24 cm (9.5-inch) tart pan with a removable bottom
For the crust:
- 200 g (7 oz) plain cookies
- 80 g (2.8 oz) coconut oil, melted
For the high-protein peanut butter cream:
- 250 g (8.8 oz) vegan white chocolate
- 1 tablespoon coconut oil
- 100 g (3.5 oz) natural peanut butter
- 30 g (1.1 oz) soy protein powder
- 340 g (12 oz) silken tofu (one package)
- Pinch of salt
For the filling:
- One jar raspberry or strawberry jam
- 15 g (0.5 oz) Bamba, crumbled (one tiny bag)
For garnish:
- Unsweetened dried raspberries
Instructions
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Make the crust:
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Place the cookies in a food processor fitted with the steel blade and process into fine crumbs.
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Add the coconut oil and process until the mixture looks like wet sand.
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Transfer the crumbs to the tart pan and press firmly into the bottom and up the sides to form a crust.
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Place in the freezer.
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Make the high-protein peanut butter cream:
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Place the chocolate in a heatproof bowl and melt completely.
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Add the coconut oil, peanut butter, protein powder, tofu, and salt. Blend thoroughly with an immersion blender until smooth, creamy, and free of lumps.
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Assemble the tart:
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Spoon the jam into the crust and spread into an even layer.
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Crumble the Bamba over the jam, then pour the peanut butter cream on top.
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Smooth the top into an even layer with an offset spatula.
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Refrigerate the tart for 3–4 hours, until the cream is completely set.
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Garnish with a few unsweetened dried raspberries just before serving.
