V - GF - RSF - EF - DF
Makes 25 squares
6 Tbsp Peanut butter (I use Pics, Ceres organics, or forty thieves)
1 Tbsp Honey (can use brown rice syrup or maple syrup as alternatives)
2 Tbsp coconut oil
1/4 tsp salt
2 cups unsweetened desiccated coconut or shredded for extra crunch
7 Tbsp peanut butter
1 Tbsp honey
2 Tbsp coconut oil
Raspberry Jam (prepare night before)
2 cup frozen raspberries, defrosted (I used OOB)
3 Tbsp chia seeds
1/2 Tbsp honey
Topping: 85% dark chocolate, melted and drizzle Instructions:
To make the raspberry chia jam the night before:
Add the defrosted raspberries, chia seeds, and honey to a blender or food processor and pulse until combined. You may want to scrape the sides down a few times to ensure the chia seeds are mixed in well. Then pour the mixture into a jar and store in the fridge for 2+ hours or overnight.
For the Base:
Line an 8x8 inch baking dish or tray with baking paper and set aside.
In a small saucepan over a low heat add the peanut butter, honey, and coconut oil, stirring until smooth and runny.
Remove from the heat and stir in the salt and coconut until thoroughly coated.
Pour the mixture into the prepared baking dish and spread evenly, pressing down firmly.
Place in the freezer while you continue.
For the middle layer:
In a small saucepan over a low heat add the peanut butter, honey and coconut oil, stirring until smooth and runny.
Pour the mixture over the top of the base, spread evenly and then return to the freezer until it becomes a fudgy consistency. Not rock hard.
To Assemble the rest:
Once the middle layer has set add 7 Tbsp of the raspberry chia jam over the top and spread evenly.
Place in the fridge while you melt the chocolate over a low heat.
Once the chocolate has melted drizzle it lightly over the top and place in the freezer for 5 minutes to allow it to set.
Once the chocolate has set cut the slice into squares and store in an airtight container in the fridge.