Sunday Cook-Up: Guilt-Free PB&J Slice

Hellooooooo everyone, and happy Sunday!
Are you crying yet because the weekend is almost over?

Me too.

But never fear, because here I am with a Sunday cook-up to make the last remaining hours of your weekend a little bit sweeter. Today I’ve made the lovely Laura‘s PB&J slice which – spoiler alert – is totally amazing. Let’s just take a second to appreciate that this recipe is raw, vegan, dairy free, gluten free and free from refined sugars. Say hello to you new favourite guilt-free snack!

Okay okay, I won’t keep you waiting any longer, here’s the recipe:

Ingredients

For the biscuit base

– 2 cups oats (if you’re after a proper gluten-free snack, make sure your oats say “gluten free” on the packet)
– 3/4 cup shredded coconut
– 1/2 cup of smooth peanut butter (these guys make my fave)
– 1/2 cup of pitted dates
– 1/4 cup rice malt syrup
– 2 tsp cinnamon

For the jam

– 2 cups raspberries, or any other berries of your choice (frozen is fine, just make sure you defrost them first)
– 2 tbsp chia seeds
– 2 tbsp rice malt syrup

For the peanut butter “crust”

– 1/4 cup smooth peanut butter
– 2 tbsp softened coconut butter

Method:

For the biscuit base

Put the oats and shredded coconut in to a high-speed blender and blitz until they are in fine pieces. Add the other ingredients and blitz until well mixed.
It is important at this point to test the base: grab a pinch and try to press it into a ball. If it’s too dry and crumbly, add a touch more peanut butter or RMS. If it holds together nicely, you’re good to go.
Press your crust in to a lined baking tray and put in the freezer.

For the jam

Place all ingredients in to your blender and blitz for a few seconds until combined. Put the jam in to a bowl and pop in the fridge for about 10-15 minutes to thicken up.
Once the jam is nice and thick, take the crust out of the freezer and spread the jam on top. Pop it back in to the freezer.

For the peanut butter “crust”

Combine the peanut butter and the coconut butter in a small bowl until mixed well. Take the slice out of the freezer and carefully (or else the jam and the crust will get mixed together) spread the butters over the top. Put back in to the freezer for about an hour to firm up.

When the slice is nice and firm, take out of the freezer, slice it and get munching! It might be easier to cut the slice if you defrost it first (I cut it when it was still frozen), which in turn will make the jam nice and gooey.

* * * * *

Are you excited to make it yet? Are you already in the process of making it? Let me tell you, this PB&J slice is completely and utterly delicious.
You can probably see in my pictures that my base wasn’t sticky enough – instead it was quite dry, which – while it didn’t compromise on taste – made it quite difficult to slice and to eat, so you do have to make sure the mixture is nice and sticky in step 1.

Make sure you head on over to Laura’s beautiful blog for more recipes and goodies, and you can see the recipe in all its original glory right here.

Stay wonderful everyone, and as always, let me know in the comments below if there’s anything you would like to see cooked for next week’s Sunday cook-up!

Adios, amigos!
HollyXOXO