Hi peoples! I’ve had a great weekend so far; I ate a fantastic avocado egg salad sandwich, did some bullet journaling, baked and decorated sugar cookies, painted eggs with my family, and today I made healthy and delicious Peanut Butter and Jam Tarts.
I was looking around Pinterest and Instagram for some Easter treat ideas, but pretty much all of the ones I found called for either coconut oil, dates, cocoa butter or maple syrup, all of which I don’t have at the moment. So I decided to get creative and come up with my own version of a healthy dessert: Peanut Butter and Jam Tarts.
These tarts are ridiculously easy to make and call for super simple ingredients. The shells are made up of the same formula as my Chocolate PB Banana Energy Balls; just bananas, oats, oat flour and a dash of vanilla. A berry filling is then poured over top of a teaspoon of peanut butter at the bottom of the shells, and voila, you have some beautiful tarts! They’re perfect as a snack, dessert, or quick breakfast. I hope you like them as as much as I do!
Peanut Butter and Jam Tarts
Makes: About 6 tarts
Total Time: 45 minutes
For the tart shells:
- 2 ripe bananas, mashed
- 1 cup oat flour (ground up oats)
- 1/2 cup rolled oats
- 1/2 tsp vanilla
- any kind of oil, for greasing the muffin tin
For the filling:
- 2 cups frozen berries
- 1 tsp vanilla
- 1/4 cup water
- 1 tbsp plus 6 tsp peanut butter
- 2 tsp oat flour
- Preheat your oven to 350 degrees Fahrenheit
- Grease 6 holes in a normal sized muffin tin with the oil. I used olive, but coconut or avocado would work too.
- Mix together the oats, oat flour, mashed bananas and vanilla in a bowl. Then use a tablespoon to scoop the mixture into six muffin holes. Use your fingers to spread it around and create a cup shape. Make sure that the mixture is evenly distributed and not too thick or thin in some parts.
- Bake for 10-15 minutes, until golden brown. Remove them from the muffin tin using a butter knife to pry them out and let cool.
- Stir together the frozen berries, vanilla, water, oat flour and 1 tbsp peanut butter in a small pot. Place over high heat, bring to a boil, and then let simmer for 5-10 minutes, until thickened. Make sure to stir the berries every once in a while so that they don’t burn. Place in the refrigerator to cool and set up a bit more.
- Spoon a teaspoon of peanut putter into the bottom of each tart. Then fill the rest of every tart with the berry filling.
Thanks for checking out my recipe! Have a great weekend and a Happy Easter!