Discover the ultimate nostalgic treat with these irresistible Peanut Butter & Jelly Tartlets! Crafted with just SEVEN simple ingredients, these delightful mini desserts boast a perfectly crunchy peanut butter cookie crust, a luscious homemade strawberry chia jam filling, and a decadent drizzle of extra peanut butter on top. Whether you’re searching for a gluten-free, grain-free, or vegan indulgence, these adorable and delicious tartlets are sure to become a new favorite in your kitchen.
Life can be wonderfully unpredictable, sometimes a whirlwind of activity, other times a gentle flow. This past week felt like a delightful mix, a testament to the flexibility and joy that comes with a passion-driven career. While some days are packed with recipe testing and the occasional culinary mishap (because not every experiment is a success, and that’s perfectly okay!), others unfold with unexpected pleasures and valuable connections.
Just yesterday, I had the pleasure of visiting my dear friend Monica, the brilliant mind behind the food blog The Movement Menu. She and her husband recently settled into their new home, and it was a joy to explore their space. My furry companion, Hank, had a grand time investigating their backyard and, true to form, found a rug to “redecorate.” Meanwhile, Monica and I caught up, shared stories, and I indulged my quirky love for organizing by tidying her prop shelf. There’s something incredibly satisfying about neatly stacking plates and arranging beautiful pottery, turning a simple task into a mini-meditation.
This morning brought another adventure: my very first SoulCycle class. Organized by my lifelong friend Lindsay of Weeknight Bite (our parents have been friends since before we were born!), it was an exhilarating experience. And let’s be honest, the promise of mouth-watering poke bowls from Sweetfin afterward was a significant motivator! My week has truly felt more like a mini-vacation than a work schedule, and moments like these remind me just how incredibly fortunate I am to do what I love.
The best part? My job often involves sharing delicious creations, and today, that means introducing you to these utterly charming and utterly delicious Peanut Butter & Jelly Tartlets. Just look at them – aren’t they absolutely swoon-worthy? More importantly, they’re incredibly easy to make, catering to those busy days when you crave something special without the fuss.
Embrace Childhood Nostalgia with Easy Peanut Butter & Jelly Tartlets
The classic peanut butter and jelly sandwich holds a special place in the hearts of many, a symbol of childhood comfort and simplicity. Now, imagine transforming that beloved flavor profile into an elegant, bite-sized dessert that’s not only incredibly delicious but also caters to various dietary needs. These Peanut Butter & Jelly Tartlets do exactly that. They are the perfect embodiment of “easy and delicious,” a combination I constantly strive for in my kitchen.
What makes these tartlets truly stand out is their thoughtful design. We’ll be creating two main components: a delightful crust and a vibrant chia jam. While that might sound like extra effort, I assure you, both steps are remarkably straightforward and come together with minimal fuss. The beauty of this recipe lies in its simplicity, proving that incredible flavor and wholesome ingredients don’t have to be complicated.
Crafting the Perfect Peanut Butter Cookie Crust
The foundation of these tartlets is a wonderfully crunchy, flavorful peanut butter cookie crust. This crust is not only delicious but also naturally gluten-free and grain-free, making it accessible to a wider audience. The ingredients are few and mighty: creamy peanut butter, solid yet softened coconut oil (refined is recommended to avoid any coconut flavor interference), pure maple syrup, fine coconut flour, and a touch of kosher salt to balance the sweetness and enhance the nutty notes.
The process couldn’t be simpler. You merely combine the peanut butter, coconut oil, and maple syrup in a bowl, stirring them until well incorporated. Then, gradually mix in the coconut flour and salt. Coconut flour is a fantastic gluten-free alternative, known for its high fiber content and absorbent qualities, which gives these tartlets their unique texture. The dough will come together smoothly. Once mixed, it’s essential to let the dough chill in the refrigerator for at least 30 minutes. This chilling period is crucial as it allows the coconut flour to fully hydrate and the fats to firm up, making the dough much easier to handle and preventing it from becoming crumbly during baking. While the dough is chilling, you can prepare the delicious jam, optimizing your time in the kitchen.
Whipping Up the Effortless Strawberry Chia Jam
For the filling, we’re making a quick and healthy strawberry chia jam. This isn’t your average pectin-laden jam; it’s a fresh, vibrant, and incredibly easy alternative that requires just three ingredients: strawberries (fresh or frozen work equally well!), a hint of maple syrup for added sweetness, and, of course, chia seeds. Yes, you heard that right – only seven ingredients are needed for the entire tartlet recipe, start to finish! This highlights just how straightforward these treats are.
The jam itself is a marvel of microwave convenience. If you’re using fresh strawberries, simply mash them lightly in a small bowl and microwave for one minute. If you opt for frozen berries, microwave for two minutes before mashing. The heat helps break down the berries, releasing their natural juices. Once mashed, stir in the chia seeds. Chia seeds are tiny powerhouses that absorb liquid and create a gel-like consistency, acting as a natural thickener without the need for traditional gelling agents. Microwave for just one more minute, then let the jam cool. As it cools, the chia seeds will work their magic, thickening the jam to the perfect spreadable consistency. It’s a wonderfully fresh and fruit-forward jam, free from artificial additives, and a perfect complement to the rich peanut butter crust.
Assembling and Enjoying Your Tartlets
Once your dough has chilled and your jam is ready, it’s time to bring these delightful tartlets to life. Preheat your oven to 350°F (175°C) and lightly grease a 24-cavity mini muffin pan with coconut oil. This ensures easy release of your baked crusts. Divide the chilled dough evenly among the cavities. A clever trick I’ve found helpful is to roll small dough balls and place them in each cavity, then use the blunt end of a cocktail muddler or even a small, round spoon to press the dough up the sides and into an even crust. This creates a uniform and sturdy base for your jam.
Bake the crusts for about 9 minutes if you prefer a slightly softer, chewier crust, or extend the baking time up to 12 minutes for a crispier, crunchier texture. Keep an eye on them, as oven temperatures can vary. Once baked, let the crusts cool completely in the muffin tin before attempting to remove them. Cooling is crucial for them to firm up. A thin knife or toothpick around the edges can help gently pop them out without breakage. After the crusts are cool, spoon about a tablespoon of the prepared strawberry chia jam into each one. The final touch? A generous drizzle of extra peanut butter over the top. If you’re feeling adventurous, you can even cover the entire top with peanut butter for a delightful surprise of jam when you take that first bite – it’s truly heavenly!
These easy peanut butter and jelly tartlets are an absolute triumph in the world of simple desserts. They hit all the right notes: sweet, nutty, fruity, and delightfully textured. I confess, I usually devour more than my fair share before I manage to get them out of my fridge! If you’re a fellow peanut butter and jelly enthusiast, these gluten-free, grain-free, and vegan treats are a must-try. They offer a delicious trip down memory lane with a modern, healthier twist. I truly hope you fall in love with them as much as I have!
You can serve them immediately for a fresh-baked experience, or store them in an airtight container in the refrigerator for up to 5 days, making them perfect for meal prepping a week of delightful snacks or guilt-free desserts. They’re also fantastic for entertaining, providing an elegant yet approachable option for guests with various dietary preferences.
Beyond the simple enjoyment, these tartlets offer several benefits. For those with gluten sensitivities or who follow a grain-free diet, they provide a safe and delicious alternative to traditional baked goods. The use of natural sweeteners like maple syrup and the inclusion of chia seeds add nutritional value without compromising on flavor. Plus, being vegan, they’re a wonderful option for those avoiding animal products, ensuring everyone can partake in this joyful dessert.
Don’t be afraid to experiment! While strawberry jam is a classic, feel free to try other berry chia jams like raspberry or blueberry for a twist. You could also swirl in a different nut butter if peanut butter isn’t your preference, though the classic combination is hard to beat. These tartlets are versatile, forgiving, and guaranteed to bring a smile to your face.
Happy baking!
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Bakerita | Rachel Conners
Peanut Butter & Jelly Tartlets
4.34 from 3 reviews
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!
15 mins
10 mins
25 mins
24 tartlets
Ingredients
- 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
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Grease a 24-cavity mini muffin pan with coconut oil.
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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.
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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.
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When you’re ready to bake, preheat the oven to 350ºF (175°C). 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.
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After the crusts cool, place about 1 tablespoon of the jam in each crust and then drizzle with more peanut butter.
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Serve immediately or store in an airtight container in the refrigerator for up to 5 days.
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