Rozanna Purcell, Irish top model turned health conscious celebrity chef, has come up with a delicious and clean recipe that marries America's favorite sandwich, peanut butter and jelly, with a good old fashioned tart. Packed full of protein, oats, fruits and of course peanut butter these are sure to be a favorite.

Peanut butter & jelly protein tarts recipe

Serves: six large individual tarts


  • 200g oats
  • 3 tbsp coconut oil
  • 2 tbsp water
  • 1 egg
  • pinch sea salt 
  • 1 tbsp honey 
Bottom Layer
  • 125g fresh raspberries 
  • 250g cottage cheese
  • 2 tbsp peanut butter
  • 1 egg & 1 egg white
  • 2 tbsp stevia 
  • 1 scoop whey
- Preheat oven 180°C

- Place the oats into a Nutri Bullet or food processor and blend into a fine flour.

- Tip the flour into a medium sized mixing bowl and add the sea salt and coconut oil.

- Using your fingers rub together the mix, then add the water, egg and honey, using your hands knead into a thick dough.

- Breaking off 6 sections press each section into a lined or greased muffin old and create a tart case using your fingers by pushing up the dough along the sides (making are its even).

- Repeat this to make 6 cases.

- Blind bake the tarts for 15 minutes until golden brown.

-  While they are baking in a bowl mash up the raspberries until pureed and place to one side.

- In a Nutri Bullet or food processor add all the filing ingredients and blend until smooth, thick and creamy.

- Spoon 1 tbsp of raspberry into each baked tart case and pour enough filling to cover the top of the pastry.

- 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 if your press your finger on top of the filling.

Check out Bord Bia's Apple and Jameson tart recipe here

* Roz Purcell is one of Ireland’s most successful models and was the 2010 winner of Miss Universe Ireland. She now adds celebrity chef to her resume with her cooking blog, Natural Born Feeder.