
Peanut Butter & Jelly Slice 10 - 12 slices Prep: 30 minutes + freezing time Cook: Set overnight The slices of all slices, you don’t want to pass this one up, it’s EPIC! If you are a peanut butter and jelly fan you NEED to make these. Made up of a dense nutty base, topped with silky smooth peanut butter and raspberry chia jam all coated in a layer of creamy homemade dark chocolate. It’s relatively simple to make but has a wow factor that will leave your friends and family seriously impressed. They’ll be asking for the recipe, we promise. Ingredients Base 1 cup almonds 1 cup cashews 2 Tbsp cacao powder 2 Tbsp peanut butter 1/2 cup Pureharvest Organic Rice Syrup, 1/4 cup coconut flour Peanut butter layer 1/2 cup peanut butter 2 tbsp Pureharvest Organic Rice Syrup, 2 Tbsp coconut oil Jam layer 1/2 cup chia jam Chocolate layer 2/3 cup coconut oil, melted 1/4 cup cacao powder 1/4 cup Pureharvest Organic Rice Syrup Instructions Base Place all the ingredients in the food processor and blend for a minute or two to combine. Press into the base of a 20X20 container / tin lined with baking paper or beeswax wraps. Place into the fridge while you prepare the rest of the layers. Peanut layer In a small bowl, mix together the peanut butter, rice malt syrup and coconut oil to form a smooth paste. Spoon this peanut mixture onto the base and place into the freezer to set before the next layer. Jam layer Make your own chia jam or use your favourite store bought jam and spread a thin layer onto the peanut butter layer. Place back into the freezer and allow to set slightly before the final layer of chocolate is added. The jam may not freeze completely if it has a high sugar content, but freezing it for an hour or so will help it to thicken and not drip down the sides. Chocolate layer Whisk all the ingredients together to form a runny mixture. Allow to cool slightly and thicken before pouring it over the frozen jam layer. Place into the freezer to set overnight. Allow to defrost at room temperature for about 10 minutes or in the fridge before cutting into slices and serving. They will last in the freezer for a few weeks. Share this recipe Print recipe

Peanut Butter & Jelly Slice

10 - 12 slices
Prep: 30 minutes + freezing time
Cook: Set overnight

The slices of all slices, you don’t want to pass this one up, it’s EPIC! If you are a peanut butter and jelly fan you NEED to make these.

Made up of a dense nutty base, topped with silky smooth peanut butter and raspberry chia jam all coated in a layer of creamy homemade dark chocolate. It’s relatively simple to make but has a wow factor that will leave your friends and family seriously impressed. They’ll be asking for the recipe, we promise.

Ingredients

Base

1 cup almonds
1 cup cashews
2 Tbsp cacao powder
2 Tbsp peanut butter
1/2 cup Pureharvest Organic Rice Syrup,
1/4 cup coconut flour

Peanut butter layer

1/2 cup peanut butter
2 tbsp Pureharvest Organic Rice Syrup,
2 Tbsp coconut oil

Jam layer

1/2 cup chia jam

Chocolate layer

2/3 cup coconut oil, melted
1/4 cup cacao powder
1/4 cup Pureharvest Organic Rice Syrup

Instructions

Base
Place all the ingredients in the food processor and blend for a minute or two to combine. Press into the base of a 20X20 container / tin lined with baking paper or beeswax wraps. Place into the fridge while you prepare the rest of the layers.

Peanut layer
In a small bowl, mix together the peanut butter, rice malt syrup and coconut oil to form a smooth paste. Spoon this peanut mixture onto the base and place into the freezer to set before the next layer.

Jam layer
Make your own chia jam or use your favourite store bought jam and spread a thin layer onto the peanut butter layer. Place back into the freezer and allow to set slightly before the final layer of chocolate is added. The jam may not freeze completely if it has a high sugar content, but freezing it for an hour or so will help it to thicken and not drip down the sides.

Chocolate layer
Whisk all the ingredients together to form a runny mixture. Allow to cool slightly and thicken before pouring it over the frozen jam layer. Place into the freezer to set overnight.

Allow to defrost at room temperature for about 10 minutes or in the fridge before cutting into slices and serving.

They will last in the freezer for a few weeks.

Share this recipe

Print recipe