Print
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!

Peanut Butter & Jelly Tartlets

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!

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 24 tartlets
Author Rachel

Ingredients

  • 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
  • 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

  1. Grease a 24-cavity mini muffin pan with coconut oil.
  2. 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.

  3. 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.
  4. 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.

  5. After the crusts cool, place about 1 tablespoon of the jam in each crust and then drizzle with more peanut butter.

  6. Serve immediately or store in an airtight container in the refrigerator for up to 5 days.