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.
Ingredients
Base
- 200 g Almond Flour
- 70 g Desiccated Coconut
- 200 g Peanut Butter
- 90 g Coconut Oil
- 70 g Brown Sugar
- 1 tsp Vanilla Extract
- A Pinch of Salt
- 1x Vanilla Choc Chip Raw Bake Crookies
Cheesecake Layer
- 280 g Cashews
- 200 g Fresh Raspberries
- 2 tbsp Maple Syrup
- 1x Can of Coconut Milk
- 1 tsp Vanilla Extract
- 1 tbsp Lemon Juice
- A Pinch of Salt
Method
- Line a square baking tray with baking parchment, and put to one side.
- 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.
- 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.
- 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.
- For the cheesecake layer, blend all the ingredients in a high-speed food processor until smooth and fully combined.
- Remove the crust from the freezer and gently scoop the cheesecake layer on to the top of your crust and spread evenly .
- Grab your raspberries, and gently press them into your cheesecake layer until they disappear into your cheesecake!
- Place your creation back into the freezer until fully set! This usually takes around 5 hours.
- For decoration melt some chocolate and peanut butter and drizzle all over the top!
It’s as easy as that!
