Peanut Butter & Jelly Protein Tarts

Peanut butter and jelly – the perfect combo. I’m always trying to come up with new ways of combining these two ingredients, these healthy tarts are delicious and are like mini cheesecakes – all the textures and flavours together are a big hit! I’ve kept the ingredients to a minimal to make it easy to pick up everything in your local supermarket.

Serves Makes 6 individual mini tarts

Cooks in 60 Minutes



  • 200g oats
  • 3 tbsp. coconut oil
  • 2 tbsp. water
  • 1 egg
  • pinch sea salt
  • 1 tbsp. honey


Base Layer

  • 125g fresh raspberries



  • 250g cottage cheese
  • 2 tbsp. peanut butter
  • 1 egg & 1 egg white
  • 2 tbsp. stevia
  • 1 scoop whey


  1. Preheat the oven to 180°C.
  2. Place the oats into a Nutri Bullet or food processor and blend into a fine flour.
  3. Tip the flour into a medium sized mixing bowl and add the sea salt and coconut oil.
  4. Using your fingers rub together. Add the water, egg and honey. Using your hands knead into a thick dough.
  5. Breaking off 6 sections, press each sections into a lined or greased muffin mold/ tin and create a tart case using your fingers by pushing up the dough along the sides of the mold (making sure its even).
  6. Repeat this to make 6 cases.
  7. Blind bake the tarts for 15 minutes until golden brown.
  8. While they are baking in a bowl mash up the raspberries until pureed and place to one side.
  9. In a Nutri Bullet or food processor add all the filling ingredients and blend until a smooth, thick and creamy texture is formed.
  10. Spoon 1 tbsp of raspberry puree into each baked tart case and pour the filling over the raspberry puree to cover the top of the pastry.
  11. Place back in the oven for a further 15- 20 minutes (depending how deep your tart case is) until golden brown on top, there should be a little spongey bounce when you press your finger on top of the filling.