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
- ½ cup natural creamy peanut butter
- 1 tablespoon maple syrup
- 2 tablespoons coconut flour
- ¼ teaspoon kosher salt
For the ganache
- 3 ounces dark chocolate, chopped
- 2 tablespoons peanut butter
- Chopped peanuts
- Flaky sea salt
Instructions
- Preheat the oven to 350ºF. Grease a 24-cavity mini muffin pan with coconut oil.
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve immediately or store in an airtight container in the refrigerator for up to 5 days.
Nutrition
- Calories: 132
- Sugar: 5
- Fat: 9
- Carbohydrates: 9
- Fiber: 3
- Protein: 3