Almond Butter and Blackberry Jelly Tarts

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

12oz Blackberries
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.

Almond Butter Granola

Bob Ross always said, “to make your mistakes into birds.” Well I say, ” make your mistakes into granola.”  Sometimes when a mistake occurs it’s one of the best things that ever happened, and almond butter granola is no exception.  Hot or cold, in milk or yogurt. This is going to be your go-to granola.

2 c. Oats
1/4 c. Coconut oil
1/3 c. Honey
1/4 tsp. Salt
1 tsp. Vanilla
Assorted nuts
1/2 c. Almond butter

Preheat the oven to 350 degrees. 
Melt the coconut oil and honey in a small bowl.
In a separate bowl, place all the oats, salt, and chopped up nuts.  Pour the honey mixture over the dry ingredients and mix.
On a baking sheet, spread the granola mixture.  Bake for 12 minutes, then remove from the oven and turn the granola over and bake for another 12 minutes.
Once the granola is evenly baked, remove from the oven.  Allow the mixture to cool slightly and place in a mixing bowl. Add a half of cup of almond butter to the granola and thoroughly coat the mixture. 
Place the granola bake on the baking sheet and refrigerate until it’s cool.