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Almond pulp PB&J Tart made using Almond Cow machine

PB&J Tart

Prep Time: 40 minutes | Additional wait time: 2 hours

PB & J unites once more in this delicious, gluten-free tart. Made with almond pulp straight from your Almond Cow, this dessert is one for all of the family to enjoy.

Serving: 8


  • 12 dates (pits removed)
  • ¼ cup cashews
  • ¾ cup peanuts
  • ¼ cup almond pulp, press excess liquid out (from almond milk)
  • ¼ tsp salt

Peanut Butter Filling
  • 1 ½ cup cashews (soaked)
  • 1 cup coconut cream
  • ¼ cup maple syrup
  • 1 ¼ cup peanut butter
  • ½ cup coconut oil (melted)
  • ½ tsp salt

Berry Jelly Layer
  • ¾ cup berries (raspberries, blackberries)
  • 3 tbsp maple syrup
  • 1 ½ cups of water
  • 1 ½ tsp agar agar powder


Step 1

Grease a 9 inch tart tin and set aside.

Step 2

In a food processor combine dates, nuts, almond pulp and salt. Process until all nuts are grounded and combined.

Step 3

Press the mixture into the bottom of the tart in and up to the sides. Place in freezer for about 30 minutes while you work on the filling.

Step 4

In a high speed blender mix cashews, coconut cream, maple syrup, peanut butter and salt. Blend until completely smooth. Optionally take out ¼ cup of the mixture for the piping later.

Step 5

Add in coconut oil and blend until combined. Pour mixture into the tart and set in the freezer for about 30-60 minutes while you prepare the jelly layer.

Step 6

In a small pot add berries, maple syrup and water. Bring to a boil and simmer for about 2 minutes.

Step 7

With a hand mixer puree the berries. Strain through a sieve and pour back into the pot. Bring to a boil and add in the agar powder. Simmer for about 2-3 minutes until agar powder has dissolved. Remove from stove and let the jelly mixture cool down to room temperature for about 5-10 minutes before pouring it into the tart.

Step 8

Set in fridge for 30 to 40 minutes.

Step 9

Garnish with extra peanut butter or berries. Store in the fridge in an airtight container for up to three days.


*Squeeze out any excess liquid before adding into the base.