Peanut Butter & Jelly Squares

Peanut Butter & Jelly Squares

Peanut butter & jelly is the way to our hearts!! Pair this with an oat biscuit base and some dark chocolate and you've got the ultimate treat.


For this recipe we've combined the superpowers of oats with nuts, chia seeds, raspberries and dark chocolate - so these treats really are brimming with nutrients! To start, the oats contain a type of soluble fibre called beta-glucan. This boosts your immune system and has a positive effect on cholesterol and blood sugar levels. The chia seeds also offer a hefty dose of fibre, which has been shown to be particularly good at immediately relieving symptoms in IBS sufferers. And because they're hydrophilic (attracted to water) they can absorb excessive stomach acid and relieve symptoms of heart burn and indigestion. They're also the highest vegetarian source of omega-3 fatty acids. The amazing colour of raspberries is due to anthocyanins, which are thought to be responsible for the anti-inflammatory effect berries have on the body. They're even recommended to arthritis sufferers as it can help to alleviate symptoms. Nuts are nutritional powerhouses - lots of protein, unsaturated fats, vitamins and minerals is why they're part of nearly every one of our recipes! And finally, to get the most out of the chocolate, try to use above 70% (we like 85%). This means it has more cocoa solids and usually much less sugar. Dark chocolate offers lots of magnesium, a great stress reliever. So yes, chocolate really does make you happy!

Ingredients: 

Raspberry jam:

  • 150g raspberries
  • 2 TBSP chia seeds
  • Squeeze of lemon juice
  • 1 TBSP warm water
  • 1 TBSP honey/maple (optional)
  • 1/2 tsp vanilla extract (optional)

Biscuit base:

  • 85g oats (use certified gluten free oats if required)
  • 25g ground almonds
  • 3 TBSP coconut oil (melted)
  • 2 TBSP honey/maple syrup
  • 1 egg

Peanut butter layer:

  • 250g peanut butter (make sure to use 100% peanut butter)
  • 1 TBSP coconut flour (you might need a little more if your peanut butter is more liquid)
  • 1 tbsp honey/maple syrup
  • 1 tsp vanilla extract

Chocolate:

  • 150g dark chocolate
  • 1 tsp coconut oil (this makes the chocolate more shiny but isn't necessary)

Instructions:

Preheat the oven to 180°C.

Raspberry jam:

  • Combine all of the ingredients for the jam in a jar or sealed container.
  • Shake the jar vigorously to ensure all the ingredients are well combined.
  • Leave to set in the fridge for 1-2 hours.

Biscuit base:

  • In a food processor, blend the oats to a flour.
  • Add the remaining ingredients and blend until well combined.
  • Line an 8x8 baking tray with parchment paper.
  • Evenly distribute the biscuit mixture in the tray.
  • Bake in the oven for ~15 minutes or until golden brown.
  • Leave to cool on a wire tray.

Peanut butter layer:

  • Blend all of the ingredients for the peanut butter layer in a food processor.
  • Leave to set in the fridge until the biscuit base has cooled.

Chocolate:

  • Using a bain-marie melt the dark chocolate and coconut oil.

To assemble, place the peanut butter layer on the biscuit base, top with the jam and top it with chocolate.