Peanut Butter and Jelly Bars
Ingredients
The crust
-
1
cup
gluten-free rolled oats
-
1
cup
raw almonds
-
¼
tsp
sea salt
-
2
Tbsp
coconut sugar
-
4½
Tbsp
coconut oil, melted
The filling
-
¾
cup
strawberry jam (ensure vegan friendliness)
-
½
cup
frozen or fresh strawberries (or raspberries, chopped)
-
2
Tbsp
natural salted creamy peanut butter
-
2
Tbsp
roasted salted peanuts, chopped (optional)
Instructions
- Preheat the oven to 350°F (176°C) and line an 8×8-inch baking dish with parchment paper.
- Blend oats, almonds, sea salt, and coconut sugar in a food processor until fine.
- Transfer to a bowl, add melted coconut oil, and mix until it resembles wet sand.
- Press the mixture into the baking dish evenly and bake for 15 minutes.
- Increase the oven temperature to 375°F (190°C) and bake for an additional 5 minutes until fragrant.
- In a saucepan, warm strawberry jam and strawberries over medium-low heat until hot and pourable.
- Spread the jam over the baked crust and dollop peanut butter on top.
- Use a spoon to swirl the peanut butter into the jam.
- Reduce the oven temperature back to 350°F (176°C) and bake for 12-17 minutes until bubbly.
- Let cool completely for 2-3 hours, then slice into bars.
Nutrition Facts (estimated)
Servings
9 bars
Calories
289
Total fat
17.1g
Total carbohydrates
31g
Total protein
5.2g
Sodium
59mg
Cholesterol
0mg
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