Vegan Friendly Peanut Butter Jelly Slice

Vegan Friendly Peanut Butter Jelly Slice by @earthlingrubyy

The perfect balance of sweet, tart, and decadent 

Ingredients

Base:

1.5 cups pitted dates

1.5 cups Almond Flour

2 tbsp Smooth Peanut Butter

2 tbsp Coconut Oil

2 tbsp Innerbloom Blend or Rise & Shine Blend

1 - 2 tbsp Water

Pinch of Salt

 

Peanut Butter Filling:

1 cup Smooth Peanut Butter (we LOVE Forty Thieves) 

2 tbsp hulled tahini (we use Ceres Organic) 

4 tbsp coconut cream

1/2 Maple Cup syrup OR you can use Rice Malt syrup 

1 tbsp Coconut Oil

Pinch of salt 

 

Raspberry Jam:

2 Cups Raspberries Melted 

1/4 Cup Chia Seeds

 

Chocolate Topping:

Melt 150 gram dark Chocolate

3 tbsp Coconut Oil

 

Method:

1.  Line a tin with baking paper

2.  Place all base ingredients in a food processor and blend until sticky and well combined.  

3. Press base mix into the tin. 

4. Then Place all of the Peanut Butter Filling into a food processor and blend until creamy. 

4. Now pour the creamy mix onto the base and put into the freezer for 1 hour.

5. In the blender now mix the raspberry jam, make well combined. Pour this over the peanut butter layer.  Put this back in the freezer to set for 3 hours, until firm.

6. Once the layers are firm, make the chocolate topping by melting the dark Chocolate and coconut oil together in a glass bowl over boiling water.

7. Pour the chocolate topping over the jam and let set for at least 30 mins.

Then Enjoy! 

 

 

 

 

$65.00

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