I absolutely love peanut butter and jam together and always have, ever since I was little and used to eat peanut butter and jam sandwiches. These slices are so simple and delicious and although they take a bit of time to set, they are really quick to make and look far more impressive than they are.
- 270g almonds
- 245g medjool dates
- 3 tablespoons cacao
- 1/2 tablespoon coconut oil (if you need it to make it stickier)
- pinch salt
- 240g raspberries
- 2 tablespoons maple syrup
- 3 tablespoons chia seeds
Peanut Butter Cheesecake
- 320g cashew - soaked for 4-6 hours
- 210g Peanut Butter
- 65g coconut oil melted
- 250ml maple syrup
- 130ml water
Line a tray with greaseproof paper
Add all of the base ingredients to a food processor and blend until it comes together.
Push into the base of the tin until you have a flat layer.
To make the jam, begin by mashing the berries with a fork.
Add the maple and chia seeds and leave to firm up, adding more seeds if needs be.
Spread on top of the base and place in the freezer to firm up for about an hour.
While that sets, blend the cashews, oil, maple and water in a food processor until smooth.
Add the peanut butter and blend again.
Spread mix on top of the other two layers and return to the freezer for a couple of hours.
Remove from the freezer 15-20 minutes before slicing and serving.