(vegan, no refined sugar, dairy-free)
These slices combine 2 of my favourite food: peanut butter and jam! They are so just gooey, squishy and indulgent you will really struggle to stop eating them. The richness of the peanut butter goes so incredible well with the fresh and tart flavours of the blackberries and Organic Bilberry powder.
Makes about 11-14 slices depending on the size
¾ cup of ground almond
¼ cup of coconut flour
4 tablespoons of almond peanut butter
1 tablespoon of melted coconut oil
3 tablespoon of rice malt syrup or honey (I wouldn’t recommend to use a non sticky sweetener for this recipe as it won’t help to keep the dough together)
For the middle layer:
1 cup of runny peanut butter
2 tablespoons of maple syrup
A splash of vanilla extract
For the jelly layer:
1 1/5 cup of frozen blackberries
2 tablespoons of chia seeds
1 tablespoons of Dried Lingonberries
2 tablespoons of Love Arctic Bilberry powder
Optional: 1-2 tablespoon of maple syrup or sweetener of your choice
Start by making the base: in a bowl mix together the ground almond and coconut flour. Add the peanut butter, rice malt syrup and coconut oil. Combine all the ingredients together until you have a sticky and solid dough.
Line a brownies tin with some parchment paper. With your hands spread the mixture into the tin. Press down with your fingers until all the dough is evenly spread. Place the tin in freezer to set.
In the meantime make the blackberries jam:
Place the blackberries in pan with a splash of water on a medium heat. Cover with the lid and bring it to boil. Once the fruit start to bubble away turn the heat down to a simmer. Add the chia seeds, dried lingonberry, Bilberry powder and maple syrup. Cook the jam on a low heat for about 20-25 minutes until it becomes gloopy and thick. Don’t worry if it’s slightly runny when still hot, it will thicken up during cooling process.
Once the jam has cooled down make the peanut butter layer: In a bowl simply mix the peanut butter with the maple syrup and vanilla extract until everything is well combined together.
Remove the tin from the freezer and spread the peanut butter layer on top. Spread the blackberry jam on top of peanut butter.
Place the tin back in freezer for at least 2 hours until everything is set.
Remove the tin from the freezer 10 minutes before serving. Cut into slices and enjoy!
♥ Post and recipe are made by Elisa from @happyskinkitchen ♥