Peanut Butter Jelly Tarts

Tasty Tarts

Tasty Tarts

My son woke one morning with a recipe in his head. He said we needed to make a chocolate tart and fill it with jam.

Sounded good to me.

Peanut butter tart dough

Peanut butter tart dough

We needed to modify his recipe to accommodate gluten-free and dairy-free. I popped over to Elana’s Pantry and found this recipe for Chocolate Peanut Butter Tart for the tart shell recipe.

We substituted coconut oil for the grapeseed oil, and my son received a lesson in yacon syrup.


Since we used the melted coconut oil, I decided to bake off only half the tart shells and place the others in the fridge as a raw food dessert cup. The coconut oil re-solidifies and holds the shells together nicely.

Baked shells

Baked shells

Both kids enjoyed pressing the dough into the mini cupcake pans.


Next up: my son’s jam filling, while I continue to play with a raw version of chocolate peanut butter cups.


He had a great time selecting his variety of organic fruit jams and jellies and mixing them together until he found the perfect blend to suit his taste.


Peanut Butter Jelly Tarts

Peanut Butter Jelly Tarts

This is a fun food project for the kids. They can play with mixing fillings or scoop single jam and jelly flavours into the cooled tart shells. Strawberry, apricot, grape, saskatoon berry, cherry…


A little entertainment break from my kids to yours. I’m so sorry.



Move over Easter eggs...

Move over Easter eggs…

Chocolate ganache filling:

1/4 cup raw cacao paste

1/4 cup cacao butter

1 tsp chaga mushroom powder

2-3 tbsp yacon syrup

a pinch of sea salt or himalayan salt

3 tbsp coconut milk

1/4 tsp vanilla powder

himalayan salt for garnish

Chocolate chaga ganache

Chocolate chaga ganache

Melt the cacao paste and butter over low heat, adding chaga powder as it begins to melt.

Stir in yacon syrup and salt once melted.

Stir in coconut milk, blending well.

Remove from heat and stir in vanilla powder.


Raw chocolate peanut butter tarts

Raw chocolate peanut butter tarts


Let cool a bit before spooning into chilled peanut butter tart shells. Sprinkle with himalayan salt and return to the fridge to set.

Remove 10-15 minutes before serving.

Bon appétit!



We shared our first batch of mini tarts with friends after dinner and decided to craft a new one the next day.

This time we made a big tart. With all the fixin’s!

P1140780 P1140783 P1140788

P1140804Try substituting almonds, hazelnuts or cashews if peanuts are an issue for your family or if you want to play with other flavours.

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