For centuries one sandwich has dominated the lunch game, Peanut Butter and Jelly. Really, is there anything better than a good PBJ with an ice cold milk? The answer, no there is not. As adults there aren’t many certainties, but there is one we will always be able to rely on, peanut butter and jelly are just made for each other. And as adults we have a duty to hold on to those traditions and…modernize a few. May I present, Almond butter and Blackberry Jelly tarts.
6 Graham Cracker Cookies
2 Heaping tbsp. Coconut Oil
1/4 c. Water
1 tbsp. Sugar
2 tbsp. Flour
1/4 c. Almond Butter
* 6 Cupcake liners
Preheat the oven 350 degrees.
Begin by making the crust. Crush 6 graham crackers cookies in a large bowl. Once the crackers are completely pulverized, add 2 heaping tablespoons of coconut oil and thoroughly mix.
Spoon the graham cracker mixture into a lined cupcake tin. Form the crust by firmly pressing the crushed graham crackers against the liner, to form a cup.
Bake the crust for 5-10 minutes, or until they begin to brown.
Allow the crust to completely cool, and spoon almond butter evenly among the crusts.
In a small sauce pan place blackberries, water, and sugar. Let the mixture come to a simmer. Once the berries begin to break down, mix in 2 tablespoons of flour (mixture should begin to thicken).
Remove the mixture from the burner, and let cool before spooning it into the crust.
Spoon the berry mixture onto the almond butter and refrigerate the tarts for a half hour.
Pour yourself a tall glass of milk (Coconut for me please!) and get ready to feel like a kid again!
Makes 6 Tarts.
*Not a fan of the seeds in blackberries? No worries, just use a strainer before spooning them into the crust.