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These Chocolate Peanut Butter Tartlets are sure to satisfy your sweet tooth! The chocolate shortbread crust is irresistibly crunchy, with a luscious peanut butter filling. You’d never guess these mini tarts are gluten free, grain free, refined sugar free, and vegan.

Chocolate Peanut Butter Tartlets


Description

These Chocolate Peanut Butter Tartlets are sure to satisfy your sweet tooth! The chocolate shortbread crust is irresistibly crunchy, with a luscious peanut butter filling. You’d never guess these mini tarts are gluten free, grain free, refined sugar free, and vegan.


Ingredients

Scale

For the crust

  • ¾ cup (96g) coconut flour
  • ¼ cup cocoa powder
  • ¼ teaspoon kosher salt
  • ⅓ cup maple syrup
  • ½ cup coconut oil, solid but softened

For the peanut butter filling

For the ganache

  • 3 ounces dark chocolate, chopped
  • 2 tablespoons peanut butter
  • Chopped peanuts
  • Flaky sea salt

Instructions

  1. Preheat the oven to 350ºF. Grease a 24-cavity mini muffin pan with coconut oil.
  2. Combine coconut flour, cocoa powder and salt in a bowl. Add the maple syrup and room temperature coconut oil and mix until a large dough ball forms, pressing out any clumps of coconut oil. If you’re mixing with a bowl and spoon (not a stand mixer), you may want to use your hands at the end to bring to dough fully together and make sure there aren’t any lumps of coconut oil remaining.
  3. Divide the dough between the 24 mini muffin cavities and press up the sides. Bake for 9 minutes for a softer crust, or up to 12 minutes for a firmer, crunchy crust. Let cool completely before using a toothpick or knife to pop the cups out of the muffin tin.
  4. While the crusts cool, stir together the peanut butter, maple syrup, coconut flour, and salt. Divide the peanut butter filling between the crusts, about a scant 1 tablespoon in each. Place in the refrigerator to set.
  5. Place the chopped dark chocolate and peanut butter in a heat-proof bowl and microwave for 30 seconds, stir, and then another 15 seconds. Whisk until completely smooth.
  6. Top each of the cups with the chocolate ganache – you can do this with a spoon, or put the chocolate in a piping bag and pipe it in for a cleaner look. Top each of the tartlets with chopped peanuts and flaky salt.
  7. Serve immediately or store in an airtight container in the refrigerator for up to 5 days.
  • Prep Time: 20 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Calories: 132
  • Sugar: 5
  • Fat: 9
  • Carbohydrates: 9
  • Fiber: 3
  • Protein: 3