1 April, 2016

Raw Peanut Butter and Chia Grape Jam Squares

Posted in : Not So Naughty on 1st April 2016 by : Ugne

Raw Peanut Butter and Chia Grape Jam Squares
(Raw, Vegan, Gluten free, Refined Sugar free)

I think you know by now my addictions to peanut butter. And the the glorious grape and peanut combo is match made id heaven. So, today, this lovely sunny Spring afternoon I made this tasty treat. It is perfect not only for kiddies, but also works well as a treat for the whole family. It’s all natural wholesome ingredients makes it a a healthy treat. Kept in the freezer, can be be given as ice cream placement to your children on hot summers day.

So, without further do, I am giving you the recipe to these healthy raw treats made with my beloved Organic Smooth Meridian Peanut Butter.

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INGREDIENTS (Makes around 12 squares)

Base:
140g Almonds
40g Designated coconut
175g Soft dates, pitted
Pinch of flaky sea salt

Peanut Butter Filling:
300g Cashews, soaked overnight or pour boiling water and leave for 2 hours if rushed
170ml Nut or soy milk of your choice
2 tsp Natural vanilla extract
100ml Agave or maple syrup
180g organic smooth peanut butter (I used Meridian)
70g Extra Virgin Coconut oil (melted and cooled)
Pinch of salt

Jam topping:
350g Red seedless grapes
2tbsp Chia seeds (milled to flour)
Few drops of lemon juice if you wish more sour jam

METHOD

Prepare by lining square 20x20cm tin with cling film. Ofcaurse you can use bread tin or any other tin, but the size and thickness of the squares will then vary.

Now, pulse almonds & coconut in food processor until a fine meal forms, then add the dates with salt & pulse until a dough like consistency starts to form. If you see that the dough is not holding it’s shape when pressed, you might want to add one or two table spoons of cold water just to help it bind better.

Transfer everything in to prepared tin and press evenly around the base. Place in the freezer until you prepare your filling.

Time to crack on with the filling. In the clean blender bowl put soaked and drained cashews and blend on the high speed for couple of minutes until well blended and no nut pieces left. Add sweetener syrup, milk, vanilla and salt and whizz once more until combined. Add the peanut butter & coconut oil last, blend until nice and creamy.

Pour over the base, even the surface and freeze for 30 minutes to one hour. Just to firm up before adding the jam topping.

In a spice grinder or with a hand blender break the Chia seeds in to the flour. Now put the grapes in the bowl. Add milled Chia seeds and blend all together. Leave the jam to thicken for 10-15 minutes before pouring over the filling.

Place in the freezer for 3 hours or so to set.