These Peanut Butter & Jelly Tartlets are made with just SEVEN ingredients! They have a crunchy peanut butter cookie crust, filled with an easy strawberry chia jam and topped with even more peanut butter. These gluten-free, grain-free, and vegan tartlets are as cute as they are delicious!
Phew, it’s Wednesday evening, around 4:30 pm as I write this, and I feel like this is the first work I’ve done all week…#slacker. Of course, I actually have done some stuff – I had a MAJOR recipe testing day on Monday, but most of them were fails, sooo, not much progress.
Yesterday, I went over to my girl Monica’s house, who runs the food blog The Movement Menu. Her and her husband just moved, so I went over to see their new house with Hank, who spent the day chewing through one of their rugs and exploring their backyard, while Monica and I chatted and I organized her prop shelf in her office. I’m a weirdo who LOVES to organize, so I had a blast stacking plates and organizing her beautiful pottery.
And then this morning, I got up all my courage to try my first Soulcycle class as part of an event organized by my friend Lindsay from Weeknight Bite (who I’ve actually known my ENTIRE life because our parents are friends). It was actually so fun, but let’s be real, I was just doing it to get to the poke bowls from Sweetfin after the cycling, which were drool-worthy.
My week has felt more like a weekend – this is why I LOVE MY JOB. Seriously, so blessed. Especially because the next part of my job is talking about delicious desserts, and explaining why YOU should make these adorable little Peanut Butter & Jelly Tartlets. Aren’t they swoon-worthy?!
Let’s talk Peanut Butter & Jelly Tartlets!
These little guys are so simple, and so delicious, which is my favorite combo of features in a dessert. We do have to make two different things, the crust dough and the chia jam, but they’re both SO EASY that I promise you won’t mind.
The dough is up first, so it can chillll while we make the (super easy) chia jam. The crusts consist of just peanut butter, coconut oil, maple syrup, coconut flour, and salt. That’s all, folks! Just stir everything together and let it hang out in the fridge for a little while.
Meanwhile, for the chia jam, we just need a few things: strawberries (fresh or frozen will work!), maple syrup, and some chia seeds. That’s right – only seven ingredients needed, TOTAL. Told you these were easy. The jam is made super simply in the microwave – it just takes 2-3 minutes.
Once the crusts are baked, you fill with jam, and top with an extra drizzle of peanut butter. If you want, you can cover the whole top in peanut butter and then get a little jam surprise when you bite into the tartlet…sooo good!
Easy desserts are my fave, and these definitely fit the bill. I definitely devoured more than my fair share of these before getting them OUT of my fridge so I couldn’t eat anymore 😂if you’re a peanut butter & jelly lover like me, take a trip down nostalgia lane and give these guys a try! I hope you love them :)
Remember to #bakerita if you try the recipe!Print
- ⅓ cup (85g) peanut butter ( plus extra to drizzle on top)
- ¼ cup coconut oil, solid but softened (I recommend using refined so there’s no coconut flavor)
- ⅓ cup maple syrup
- ¾ cup (96g) coconut flour
- ¼ teaspoon kosher salt
For the strawberry chia jam
- 1 cup fresh or frozen strawberries
- 1 tablespoon maple syrup
- 2 tablespoons chia seeds
- Grease a 24-cavity mini muffin pan with coconut oil.
- Combine the peanut butter, coconut oil, and maple syrup in a small mixing bowl. Stir to combine and then mix in the coconut flour and salt until a smooth dough forms. Place in the refrigerator for at least 30 minutes.
- While the dough sets, make the jam. If you’re using fresh berries, mash the berries in a small bowl. Microwave for one minute. If you’re using frozen berries, microwave for 2 minutes and then mash the berries up. Stir in the chia seeds. Microwave for one more minute, and then let cool.
- When you’re ready to bake, preheat the oven to 350ºF. Divide the dough between the 24 mini muffin cavities and press up the sides (For this, I made little dough balls, placed them in each cavity and then used the blunt end of a cocktail muddler to press into the crusts – makes it way easier!). 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.
- After the crusts cool, place about 1 tablespoon of the jam in each crust and then drizzle with more peanut butter.
- Serve immediately or store in an airtight container in the refrigerator for up to 5 days.
- Category: Dessert
- Cuisine: American