Chocolate Peanut Butter Tartlets

Ingredients

• 3/4 cup (96g) coconut flour
• 1/4 cup cocoa powder
• 1/4 teaspoon kosher salt
• 1/3 cup maple syrup
• 1/2 cup coconut oil (solid but softened)
• 1/2 cup natural creamy peanut butter
• 1 tablespoon maple syrup
• 2 tablespoons coconut flour
• 1/4 teaspoon kosher salt
• 3 ounces dark chocolate (chopped)
• 2 tablespoons peanut butter
• Chopped peanuts
• Flaky sea salt

Instructions

1. 1

   Preheat the oven to 350ºF. Grease a 24-cavity mini muffin pan with coconut oil.

2. 2

   Combine coconut flour, cocoa powder and salt in a bowl. Add the maple syrup and room temperature coconut oil and mix until a large dough ball forms, pressing out any clumps of coconut oil. If you're mixing with a bowl and spoon (not a stand mixer), you may want to use your hands at the end to bring to dough fully together and make sure there aren't any lumps of coconut oil remaining.

3. 3

   Divide the dough between the 24 mini muffin cavities and press up the sides. 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.

4. 4

   While the crusts cool, stir together the peanut butter, maple syrup, coconut flour, and salt. Divide the peanut butter filling between the crusts, about a scant 1 tablespoon in each. Place in the refrigerator to set.

5. 5

   Place the chopped dark chocolate and peanut butter in a heat-proof bowl and microwave for 30 seconds, stir, and then another 15 seconds. Whisk until completely smooth.

6. 6

   Top each of the cups with the chocolate ganache - you can do this with a spoon, or put the chocolate in a piping bag and pipe it in for a cleaner look. Top each of the tartlets with chopped peanuts and flaky salt.

7. 7

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