Peanut butter and jam tart

A creamy and easy peanut butter filling with tangy raspberry chia jam and a rich brownie crust with an optional touch of banana. How does that sound? It is vegan, refined sugar free, gluten free and doesn’t have any cashews and coconut!

I’ve been busy behind the scenes working on a special project which I will announce soon! The project has left me with around 10kgs of failed tests of banana bread and chocolate cake. In order to minimise food waste, I’ve been trying to think of creative ways to use leftover cake. So far, I have:

• Rebaked the banana bread into new loaves of banana bread
• Rebaked the chocolate cake into brownies
• Combined the chocolate cake with other ingredients to make fudgy bliss balls
• Baked the banana bread and used the crispy bits on smoothies

I used leftover banana bread in the crust of this tart giving it a wonderful fudgy texture. The banana flavour also really complemented the peanut butter and chocolate. You don’t a failed loaf of banana bread to make this recipe – you can easily use peanuts instead!

I lined the tart case with a raspberry chia jam for that special touch. I then filled it with the easiest and creamiest peanut butter mousse which only has 3 ingredients!

I hope you enjoy this recipe!

If you try this recipe, I would love to hear about it! Comment below or, if you post it on social media, tag @rainbownourishments and #rainbownourishments!

Print Recipe

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Peanut butter and jam tart

Prep Time30 mins

Total Time30 mins

Servings: 8

Ingredients

Crust (with cake leftovers)

• 2 cups cake, roughly torn up
• 1 cup peanuts
• 1/2 cup dates, pitted and soaked in water for 2 hours
• 1/4 cup cocoa or raw cacao powder, optional

Crust (with no cake leftovers)

• 2 1/2 cup peanuts
• 1 cup dates, pitted and soaked in water for 2 hours
• 1/4 cup cocoa or raw cacao powder, optional

Raspberry chia jam

• 2/3 cup raspberries
• 1/4 cup chia seeds
• 3 tablespoons any light-coloured sweetener, such as rice malt syrup or maple syrup

Filling

• 1 cup (~300g) silken tofu
• 1/2 cup peanut butter
• 1/2 cup coconut sugar
• pinch any good-quality salt

To decorate (optional)

• 1/2 cup strawberries, sliced
• 3 tablespoons canned coconut cream

Instructions

• If you're making the crust with the cake leftovers, spread torn up cake bits on a lined baking tray and bake at 160C for 20 minutes or until the cake bits have dried a little. Add the cake bits and peanuts to a food processor and process until coarse crumbs. Drain the dates and add to the food processor with the cacao powder. Process until combined. Press into a lined tart tin.
• If you're making the crust with no cake leftovers, add the peanuts to a food processor and process until coarse crumbs. Drain the dates and add to the food processor with the cacao powder. Process until combined. Press into a lined tart tin.
• For the raspberry chia jam, add all ingredients to a bowl, smash the raspberries with the back of a fork and mix until combined. Set aside for 10 minutes to thicken.
• Meanwhile, for the filling, add all ingredients to a blender and blend until there are no lumps.
• Spread the majority of the chia jam along the bottom and sides of the tart case, reserving about 3 tablespoons of jam.
• Pour the peanut butter filling into the tart case and set aside in the fridge for 4 hours.
• When the tart doesn't jiggle when shaked, decorate with the remaining jam, strawberries and coconut cream as desired. Enjoy immediately or store in an airtight container in the fridge for up to 5 days.