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!
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.
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.