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Peanut butter and jam tart



Ingredients

Crust (with cake leftovers)

  • 2 cups cakeroughly torn up
  • 1 cup peanuts
  • 1/2 cup datespitted and soaked in water for 2 hours
  • 1/4 cup cocoa or raw cacao powderoptional

Crust (with no cake leftovers)

  • 2 1/2 cup peanuts
  • 1 cup datespitted and soaked in water for 2 hours
  • 1/4 cup cocoa or raw cacao powderoptional

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)

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.

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