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Saturday, 28 June 2014

Mini Peanut Butter Tarts (SCD, Paleo, Gluten-Free)


  • Mild, creamy peanut butter filling
  • Sets quickly in the fridge
  • Sturdy tart shell that doesn't crumble
  • Makes 12 mini tarts

Tart Shells

3 tablespoons coconut flour
3 tablespoons almond flour
2 tablespoon fine coconut flakes
3 tablespoons melted coconut oil
1.5 tablespoons honey
1/2 teaspoon cinnamon

-Preheat oven to 185 C/365 F
-Mix everything together in a mixing bowl
-Divide dough evenly between twelve cups of a mini muffin tin
-Use your fingers to press in the bottom and sides of each cup, forming a tart shell shape
-Bake for eight minutes or until golden at the top edges
-Allow to cool completely, then use a thin butter knife to carefully remove each one

Peanut Butter Filling

1/4 cup peanut butter
1/8 cup honey
1/2 teaspoon vanilla
2 tablespoons butter
Dash of salt

-Heat all ingredients over low heat in a saucepan
-When everything has melted and combined, remove from heat
-Spoon evenly into 12 mini tart shells
-Put them in the fridge to set (minimum 30 minutes)
-After setting, top with a berry or a little dollop of homemade SCD jam

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