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Raw Peanut Butter & Jelly Slice

Prep:

15 minutes

Bake:

"Bake" or set for 6 hours

Servings:

12

The balance between the rich peanut butter layer and the fruity raspberry layer is so delicious – an absolute match made in heaven!


Base:
1.5 cups pitted dates
1.5 cups almond flour
2 tbsp peanut butter
2 tbsp coconut oil
3 tsp water
Pinch of salt
1 serve (25g) Two Islands Vanilla or Peanut Butter Pea Protein

Peanut butter filling:
1 cup peanut butter
2 tbsp tahini hulled
4 tbsp coconut cream
1/2 cup sweetener (maple syrup or rice malt syrup)
Pinch of salt
1 tbsp coconut oil

Raspberry Jam:
2 cups raspberries melted
1/4 cup chia seeds

Chocolate topping:
Melt 150g dark chocolate
3 tbsp coconut oil


  1. Line a loaf tin with baking paper.

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

  3. Place all the peanut butter filling into the food processor and blend until creamy. Pour on-top the base. Place into the freezer.

  4. In a blender, blend together the raspberry chia jam and pour onto the peanut butter layer. Set aside in the freezer for 3 hours until firm.

  5. Make the chocolate layer and pour on top. Set aside for another 30 minutes then slice and serve!