It’s peanut butter jelly time! Where ya at? Where ya at? Where ya at? Where ya at?

So as you may already know (which I didn’t until 2010), peanuts are not actually nuts. They’re legumes. And we all know what paleo eaters think about legumes. (As Borat would say – nish nish.)  This is my version of a primal peanut butter and jelly bite sized snack.  Although there is no baseball bat, I think Borat would definitely give this a paleo approved Ach-Ya!


Ingredients
Makes 12 mini-cups
1 cup almond flour
1/4 cup walnut flour
4 dates (pitted)
1 cup blueberries
1/2 cup strawberries
3 tablespoons dried mulberries
1 egg

Directions
Preheat oven to 350 degrees

To make the crust, put the almond flour, walnut flour and 2 pitted dates in a blender. After a minute, the mixture should look like the texture of a graham cracker crust.  Get a 12 cup nonstick mini-muffin pan and line each with the crust about 1/8 inch thick.  Make sure to line each cup and leave the center hollow to make room for the ‘jelly’.  Place in oven for 5 minutes and then take out to let cool.

To make the jelly, blend the strawberries, blueberries, 2 pitted dates, dried mulberries and egg in a blender. (I prefer this fruit mixture but feel free to experiment with more strawberries, less blueberries, etc.  Heck – you can even go crazy and add a different fruit if you want to get a little wild.)  Once all of the ingredients are fully mixed, spoon the mixture into the cooled crusts.  Bake for 10 minutes and then remove from oven and let the cups cool.  Serve at room temperature.