Peanut butter and jam tart
An easy peanut butter filling with tangy raspberry chia jam and a rich brownie crust. Vegan, refined sugar free, gluten free and no coconut!
- 1 cup (~300g) silken tofu
- ½ cup peanut butter
- ½ cup coconut sugar
- pinch any good quality salt
To make 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.
Spread the majority of the chia jam along the bottom and sides of the tart case, reserving about 3 tablespoons of jam to decorate.
To make the filling:
Meanwhile, for the filling, add all ingredients to a blender and blend until there are no lumps.
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.