Peanut Butter & Jelly Slice | Feather & Oak Table
Our in-house dessert superstar, Sam has been busy in the kitchen this week... and we can't wait for you to get a bite of her infamous peanut butter & jelly slice! Swirls of raspberry jam encased in a creamy peanut butter cheesecake all served upon a crunchy almond base. YUM! Did we mention it's gluten free, dairy free and can easily be made refined sugar free with a sugar free jam alternative?? Well, now you know!
Let's take a peek...
We love this recipe because it's quick to prepare & easy to store for future snack-attacks!
There is no baking required... plus, you can leave slices in the freezer (stored appropriately of course!) for a few months ahead of time for when the sugar monster starts creeping in. Although this is not suitable for those with a nut allergy - we can suggest if you are allergic to peanuts that you swap out the peanut butter with almond butter or tahini for an equally as delicious treat!
There's a few key ingredients here we'd love to hero for their awesome nutritional profiles..
Almonds - full of lots of healthy fats, fiber, protein, magnesium and vitamin E
Coconut - rich in fiber and MCTs, offers a number of benefits, including improved heart health, weight loss, and digestion!
Cashews - are low in sugar and rich in fiber, heart-healthy fats, and plant protein.
Natural Sweetener - Use your favourite natural sweetener - we love natural maple syrup & dates for an antioxidant boost.
Peanut Butter & Jelly Jam Slice
Makes 1 slice, 8-12 pieces
Prep time: 20 minutes
Freeze Time: 2-3 hours
Ingredients:
Base:
- 1 cup natural almonds
- 1 cup coconut flakes
- 1 cup medjool dates, pitted
- 1/4 tsp cinnamon powder
- 1/8 tsp salt
- 1/2 tsp coconut oil, melted
Filling:
- 2 cups cashews, soaked in water for 2-3 hours
- 3/4 cup natural maple syrup
- 1/2 cup almond milk
- 3/4 cup melted coconut oil
- 1/2 cup smooth peanut butter
- 1/4 tsp salt
- 1/2 tsp cinnamon powder
- 5-6 tbsp jam of choice
- melted chocolate or honey roasted peanuts, for decorating
Method:
- Line a medium sized loaf tin with baking paper.
- Prepare the base first by blitzing the almonds, coconut, dates, salt, coconut oil and cinnamon in a food processor until it binds into a dough. Press and smooth into the lined loaf tin. Set aside.
- Prepare the filling next by firstly rinsing and draining the cashews of any water they have been soaking in.
Blend all ingredients (except the jam & chocolate) in a high powered blender until smooth and creamy. - Pour over the base.
- Using a spoon, spoon jam around the base evenly, gently pressing it into the centre. Give the tin a small shake so that all the filling is evenly dispersed and it is even on top.
- Freeze the whole slice for 2-3 hours or until firm.
- When you're ready to serve, remove from the freezer and proceed to slice using a sharp knife. For an extra dose of deliciousness feel free to drizzle melted chocolate or sprinkle honey roasted peanuts over each slice!
- Enjoy immediately or keep slices in the fridge for up to 2 days, or frozen in a sealed container for up to 3 months.
We hope you enjoy this slice as much as we have done at Feather & Oak Headquarters - it may, or may not have disappeared in record time.
What recipes would you like to see from us next? Be sure to let us know below.
Until next time,
