I love peanut butter and jam on bread. Give me some thick grainy bread - toast it and I’m done.
It’s one of my favourite things ever.
I love the combo of a good quality peanut butter with a delicious fruity jam or jelly, so when Pics Peanut Butter here in NZ sent me some of their new Boysenberry Jelly to try, I knew I wanted to create a ‘me’ version of a PB&J treat. After eating several teaspoons straight from the jar (oops), I decided to make a wholesome PB&J slice that I could enjoy, and take me back to my childhood of PB&J sammies!
I actually used the base of my Best Raw Caramel Slice recipe, added oats & peanut butter to the the mix to bulk it out a bit more, and then added a layer of the jelly mixed with chia seeds so that it would set. On top of that, of course, some Pics Smooth Peanut Butter.
Swirl it around so it gets all mixed together!
It’s goey, messy and utterly delicious.
For The Base
1 cup cashews
2/3 cup almond meal
2 cup wholegrain oats
3 tbs. coconut oil
3 tbs. smooth Pics Peanut butter
3 tbs. cacao powder
1 tbs. 100% maple or rice malt syrup
6 tbs. Pics Boysenberry Jelly
2 tbs chia seeds
Peanut Butter Layer
As much peanut butter as you like!
Blend together all of the dry base ingredients until it becomes a fine crumb. Add in your wet ingredients and blend again. Mix will be quite wet. Place into the bottom of a 20inch pan and set in the freezer.
In a small bowl, combine the jelly and chia seeds. Take out your slice and smooth over the jelly layer. Return to set for an hour or two.
Once set enough, add some smooth peanut butter and swirl it around to get the PB&J blended.
Cut into squares and enjoy!