I absolutely loveeeee peanut butter! I could eat it for months at a time and seriously not get bored. I mean, what is there not to love? Its rich, luscious and nutty all at the same time.
Then I found PB2 and it seriously blew my mind. How could I possibly get that peanut butter without all the fat that usually comes with it?!
So I began putting it into my protein baked goods and high protein desserts. And there began my obsession with making recipes for PB2-based desserts.
One fateful day, I started craving something creamy and flaky for dessert, but wanted to keep it high protein. How could I make it with PB2?
This is where this high-protein dessert tart comes in. I get my peanut butter craving taken care of while keeping my macros in check. It’s gorgeous, delicious and totally satisfying. I can guarantee it will meet any cravings you may have and combined with the crispy crust, it will be gone before you know it!
Ingredients for the Tart Crust (Makes 1 crust)
- 135 g (or 1 cup + 1 tbsp) of almond meal (blanched or unblanched- depends on your preference!)
- 40 g (~3 tbsp) of unsalted butter
- 9 in. tart crust pan
Directions for your Tart Crust
Step 1: Measure out your ingredients and melt your butter and pre-heat your oven.
Pre-heat your oven at 175C or 350F.
Step 2: Pour the melted butter over the almond meal and mix.
Step 3: Pour your mixture into the tart pan and start spreading the crust into an even layer across the pan.
Step 4: I like to crimp the sides to make them sturdy.
Step 5: Take a fork and poke holes all throughout the crust. This is to ensure that air can escape and it doesn’t balloon up in the oven.
Step 6: It is ready for the Oven!!
Put into the oven for 10-15 minutes until it is golden brown. Take it out when its done and let it cool.
Ingredients for the High Protein Dessert Tart with PB2 & Chocolate (Makes 8 Servings)
- 300 g silken tofu (Tip: Don’t use any other type of tofu – firm or otherwise. Texture won’t be as silky!)
- 70 g PB2 or any other brand of powdered peanut butter
- 70 g (~1.5 Scoop) of Syntha-6 Protein Powder
- 1/4 cup + 2 tbsp of skim milk
- 4 drops of liquid Stevia
- 50 g (~1/3 cup) of 80% dark chocolate chips
- 1 Prepared Tart Crust (see above)
- Small Pot
- Heat Resistant bowl
- Room in your freezer
Step 1: Get your ingredients together.
Step 2: Measure and strain your silken tofu.
This is the magic ingredient in this recipe- silken tofu. It gives the tart a mousse like texture and adds protein to the mix. But I swear, you won’t taste it at all!
Measure out your silken tofu and strain it for a good 10-15 minutes to get rid of any excess water.
Step 3: Put the tofu, PB2, protein powder, skim milk and stevia into the blender.
Mix mix mix away!
Step 4: Take out your cooled tart crust.
Step 5: Pour the mixture into the tart crust.
Step 6: It is ready for the Freezer!
At this point, put the mixture and crust into the freezer for at least 4 hours. You want it to set before you add the chocolate!
Step 7: Four hours later, its time to dress it up!
Put a small pot on the stove and bring up the water to a simmering boil. Then turn down the heat to the lowest setting.
Measure out your chocolate and put it into a heat-proof bowl and put the bowl over the pot to melt your chocolate.
Step 8: Take out your tart from the freezer.
Drizzle your melted chocolate over the tart.
Step 9: Cut the tart into slices and eat away!!!
TIP: The tart can be quite frozen straight from the freezer. I’ve found that leaving it on the counter for 10 minutes helps me cut it into nice beautiful slices! Hard to believe this is a high-protein dessert!
Nutrition & Macros per serving (Recipe makes 8 servings)
- Calories: 269
- Fat: 18.8 g
- Carbs: 12.9 g
- Protein: 15.3 g
- Fiber: 5.4 g
Note: For most of my protein powder related recipes, I will be using Syntha-6 whey protein powder. Although I suggest that you get it, because frankly it tastes freakin’ amazing… I know that everyone has different protein requirements. So if you do use another protein brand, just keep in mind that the macros will change and maybe the taste and texture as well.