Description
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!
Ingredients
Scale
- 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
Instructions
- 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.