Peanut Butter & Jelly Tartlets

Ingredients

• 1/3 cup (85g) peanut butter (plus extra to drizzle on top)
• 1/4 cup coconut oil (solid but softened (I recommend using refined so there’s no coconut flavor))
• 1/3 cup maple syrup
• 3/4 cup (96g) coconut flour
• 1/4 teaspoon kosher salt
• 1 cup fresh or frozen strawberries
• 1 tablespoon maple syrup
• 2 tablespoons chia seeds

Instructions

1. 1

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

2. 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. 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. 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. 5

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

6. 6

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