Peanut butter and jam, the classic combination. You’d be hard pressed to find someone who hasn’t tried it!
This slice is basically the birth-child of the Chocolate Peanut Butter Slice and the Raspberry Jam Slice. And it’s perfect to that I release this recipe the day before my raspberry-loving, sweet-food-appreciating Dad’s birthday.
My Dad taught me a lot about taking delight in food. As a child I would watch him savour sweets, excite in chocolate, be thrilled by a roast, relish berries…
He’s always been one to know with certainty the foods he loves, and have no reservations in enjoying them. In lessons unsaid, he taught me that food can be something to take great pleasure in, something worth being excited about, and a happiness to share. In a world of crazy diets and ‘recommendations’ from every angle; don’t be afraid to savour your favourite food simply for the joy it brings.
So for us, this slice is just that! It’s a delicious little something to delight, to share, to evoke memories, and to enjoy.
I wish I could be there to celebrate Dad’s birthday with him, but unfortunately we live a plane ride away from each other so we will wait for another day to mark the occasion together.
Happy Birthday Dad, I hope someone wonderful whips you up a tray of this 🙂 xxx
Peanut Butter & Jam Slice (makes 1 10x25cm loaf-tin sized slice, I cut into approx 18 small pieces)
3 tbsp cashew butter
1 tbsp coconut oil
1 tbsp honey
1 cup desiccated coconut
3&1/2 tbsp peanut butter
1 tbsp coconut oil
1 tbsp honey
Top Layer: (you will only require 3 tbsp of this)
2 cups frozen raspberries, defrosted
1 tbsp pure maple syrup
3 tbsp chia seeds
Start by making the jam so that it has time to set. As noted above, you will only require 3 tbsp of the mixture, so you can make it in a smaller/half quantity if you wish however I find it works best made as a larger mix (easier on the food processor) plus I love using up the leftovers in a variety of ways (with some coconut yoghurt, on cashew crepes, or to make Raspberry Jam Slice – it’s epic).
Add the raspberries, pure maple syrup and chia seeds to your food processor. Pulse until it comes together. Spoon into a jar then place in the fridge for 2+ hours or overnight to ‘set’.
To make the bottom layer: Lightly grease a 10x25cm (or there abouts) loaf pan with coconut oil, then lay a small sheet of baking paper across two sides and the bottom. Place the cashew butter, coconut oil, and honey in a small saucepan over a medium-low heat. Warm whilst stirring until it is a melted runny mixture. Remove from the heat. Mix through the coconut and salt until well combined. Tip into the loaf pan and spread evenly across the base. Place this in the freezer while you prepare the next layer.
To make the middle layer: Place the peanut butter, coconut oil, and honey in a small saucepan over a medium-low heat. Stir whilst it melts into a well-combined thick but runny mixture. Pour this over the base layer and return to the freezer.
To finish: When the middle layer has set to a firm/fudgy consistency, spread 3 tbsp of the raspberry ‘jam’ over the top (use more or less as desired if you have extra jam). Place the slice in the fridge. When ready to serve, chop into small pieces and enjoy! Store in the fridge when not eating.
Note: Extra ‘jam’ will keep for 4 days.