Peanut Butter and Grape Tarts

Vegan | No added sugar | Can be made Gluten Free

peanut butter and grape tarts

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
Print Recipe
Vegan | no sugar added | gluten free option|
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.
Servings
6 mini tarts
Servings
6 mini tarts
Peanut Butter and Grape Tarts
Print Recipe
Vegan | no sugar added | gluten free option|
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.
Servings
6 mini tarts
Servings
6 mini tarts
Ingredients
Crust
Filling
Topping
You will also need
Servings: mini tarts
Instructions
  1. Preheat the oven to 180°C / 350°F
  2. Place peanuts and oats in a food processer and grind for about 30 seconds or until you get a crumbly peanut and oat mixture.
  3. Add dates, salt and water and blend for another 30 seconds, or until the mixtures becomes sticky and clumps together.
  4. Grease 6 tart shells with coconut oil or non-stick baking spray.
  5. Divide the mixture evenly between the shells and use your fingers to flatten it against the bottom and sides.
  6. Spoon one tablespoon of peanut butter into each tart shell and spread evenly on the bottom of crust.
  7. 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.
  8. 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.
  9. Remove the tarts from the oven and allow them to cool before removing from the shells and serving.
  10. Best right after they’ve been made, you can store them in an airtight container, in the fridge for up to two days.
Recipe Notes

Use gluten free oats if you are intolerant.

If you have a peanut allergy, you can replace the peanuts with equal amounts of almonds in the crust and the peanut butter with almond butter for the filling.

If you don’t have soft dates, you can use dry pitted dates (you may need an extra two dates if they are very small). Soak the dried dates in warm water for 10 minutes before using them to allow them to soften.

Nutrition per tart: 304 calories | 31g carbohydrate (18g sugar) | 10g protein | 18g fat

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mini peanut butter grape tarts

Zissy Lewin

Zissy Lewin

Zissy is the co-founder of Nutreats. She likes to make things, do things and wear things.
Zissy Lewin
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