We wanted to make a dessert that was sweet without adding any refined sugar. Inspired by the classic pairing of peanut butter and jam, these mini tarts are the dressed up dessert version of a sandwich classic.
Using fresh dates, no-sugar-added peanut butter and fresh grapes, these peanut butter and grape tarts are naturally sweet and satisfying.
Peanut Butter and Grape Tarts
The dessert version of a classic PB&J sandwich, these mini peanut butter and grape tarts are easy to make and a great way to make use of grape season! With no added sugars and just a few simple ingredients these are a healthier way to end off a meal.
- 3/4 cup rolled oats
- 3/4 cup roasted peanuts unsalted
- 10 soft dates pitted
- 2 tbsp water
- pinch Salt
- coconut oil or non-stick spray for coating the tart shells
- 6 tbsp peanut butter smooth
- 2 cups black or red seedless grapes halved
You will also need
- 6 mini spring-form tart shells (8cm/3inch)
- food processor
- Preheat the oven to 180°C / 350°F
- Place peanuts and oats in a food processer and grind for about 30 seconds or until you get a crumbly peanut and oat mixture.
- Add dates, salt and water and blend for another 30 seconds, or until the mixtures becomes sticky and clumps together.
- Grease 6 tart shells with coconut oil or non-stick baking spray.
- Divide the mixture evenly between the shells and use your fingers to flatten it against the bottom and sides.
- Spoon one tablespoon of peanut butter into each tart shell and spread evenly on the bottom of crust.
- Arrange the halved grapes, cut-side facing the peanut butter and skin side facing up, on top of the peanut butter. You can either arrange them in a single layer, or use more grapes and arrange them in a neat pile.
- Place the tart shells in the oven and bake for 20-25 minutes, or until the crust is golden brown and the grapes have softened and are slightly wrinkled.
- Remove the tarts from the oven and allow them to cool before removing from the shells and serving.
- Best right after they’ve been made, you can store them in an airtight container, in the fridge for up to two days.
Zissy is the co-founder of Nutreats. She likes to make things, do things and wear things.