HOLY MOLY. What a classic combo… could be argued to be THE classic combo. You simply cannot go wrong with peanut butter and ‘jelly’ (jam).
A more grown-up version of the classic childhood sandwich, but gluten-free, refined-sugar free and vegan! One more thing… they’re raw!
90g gluten-free rolled oats
90g raw almonds
1/4 tsp sea salt
4 tbsp coconut oil (melted)
5 tbsp smooth or crunchy peanut butter (depends on the mouthfeel you’re after)
3 tbsp coconut cream
200g of raspberries
3 tbsp chia seeds
1 tbsp maple syrup
– Start off with the jam, as the longer it sits, the gooier it gets.
– Squash your raspberries (or whichever fruit you like best for jam) with the back of fork until ‘liquidy’. Mix in the chia seeds and sweetener.
– Pour mixture into a bowl and leave to chill in the fridge.
– Using a food processor, add in the dates, almonds, coconut oil and salt. Blend until you have a beautiful caramel-coloured mixture.
– I would then suggest adding your oats a little at a time, until the right consistency is achieved.
The difficulty with vegan baking, is you can eat the mixture along the way! (do not recommend if you want the yummy slice shown in the photo).
– Once everything has come together, line a baking tray and press the mixture down until you have a flat layer, about 2cm thick. Put this in the freezer whilst you deal with the PB!
– In a bowl, measure out your peanut butter. Then slowly add the coconut cream until it has lightened a little in colour, and becomes (slightly) more of a liquid consistency. Don’t make it too runny though – you want your jam to be able to sit on something!
– Take your base out the freezer and scoop this mixture on top. Then back in the freezer for about an hour for it to set.
– Once you’ve distracted yourself for an hour, feel free to layer the jam on top – not the time to be sparing!
– Now, I would recommend putting it back in the freezer for another half hour (just for safe measure), if you can wait.
– Then, make sure to move it into the fridge around 20 minutes before tucking in.
I added an extra bit of PB drizzle, because whoever says there’s such thing as too much PB… isn’t allowed this recipe.
Much Love, Evie Xx