Instructions

1. Place the 4 mini tart pans on baking sheet, set aside.
2. In a small blender or food processor, process crackers (or grain-free crunchy cookies) into flour-like consistency. Add in coconut oil and pulse until combined. This is your base.
3. Evenly divide graham cracker base among the mini tart pans, pressing into edges of pans with slightly wet fingers or back of spoon. Each pan gets about 1/3 cup graham cracker mixture.
4. Next spread 1 TBS of peanut butter into each tart pan, spreading with spoon in circle, about 1″ away from pan edge. Transfer baking sheet with tarts on it to fridge to chill while you make the ganache.
5. Make the dairy-free chocolate ganache: Place 4oz chocolate (chopped or chips) in a medium heat-proof bowl. In a small saucepan over medium heat, add in coconut milk. Whisk until milk almost starts to bubble. Gently pour hot milk over chocolate chips and stir until chips have melted. If chocolate doesn’t fully melt, place in microwave for 8-10 seconds and stir again. Careful not to burn.
6. Remove baking sheet with tart pans from fridge. Use spoon to evenly distribute chocolate ganache onto peanut butter layer of tarts. Pop pan back in fridge to let ganache set while you make the marshmallow fluff. Making the marshmallow fluff will take roughly 15-20 minutes total.
7. Once you’ve made the marshmallow fluff, use a spoon to top the fluff onto the chocolate ganache layer, spreading around leaving chocolate on the edge. I used about 3 tablespoons of fluff per tart.
8. Top with more graham cracker crumbs if desired, and they’re ready to eat! These Peanut Butter Cup S’mores tarts can be stored in a cool, dry place at room temperature.