Winter is officially here and it’s all about the big coats and warm jumpers. However, these raspberry filled peanut butter jelly bars are trying to provide you a little colour in the dark nights and cold winter nights.





  1. Line a square baking tray with baking parchment, and put to one side.
  2. To make the crust, melt the coconut oil in a pan and add in the brown sugar, peanut butter and vanilla extract until all ingredients are fully combined.
  3. Once the ingredients are fully combined, add in the almond flour and salt, mix with a wooden spoon until the flour has fully dissolved into the mixture.
  4. When the crust ingredients are combined, transfer to your prepared baking tray and press evenly in the tray, place into the freezer, whilst you make your raspberry cheesecake layer.
  5. For the cheesecake layer, blend all the ingredients in a high-speed food processor until smooth and fully combined.
  6. Remove the crust from the freezer and gently scoop the cheesecake layer on to the top of your crust and spread evenly .
  7. Grab your raspberries, and gently press them into your cheesecake layer until they disappear into your cheesecake!
  8. Place your creation back into the freezer until fully set! This usually takes around 5 hours.
  9. For decoration melt some chocolate and peanut butter and drizzle all over the top!

It’s as easy as that!

Much Love,

Evie Xx

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