Aloha Peanut Butterer

Peanut Butter & Jam Bars

Serves: 15

Ingredients for the base

  • 1/2 cup medjool dates
  • 1/2 cup buckinis
  • 1/4 cup almonds
  • 1/4 cup coconut
  • 1 tsp coconut oil

Ingredients for the caramel

  • 1 cup medjool dates (soak in warm water for a few minutes to soften)
  • 3/4 cup cashews
  • 1/4 cup Pic’s Peanut Butter
  • 2 Tbsp coconut oil, melted
  • 1 tsp vanilla bean paste
  • 1 Tbsp hulled tahini
  • 1/4 tsp Himalayan salt
  • 1/3 cup filtered water (add more if required)
  • 1/4 tsp cinnamon

Ingredients for the raspberry jam

  • 1 cup frozen raspberries
  • 1/2 cup orange juice
  • 1-2 Tbsp honey (or maple syrup)
  • 2 Tbsp chia seeds

Ingredients for the coating

  • 180g dark chocolate, melted


  1. Firstly, prepare raspberry chia jam. To prepare raspberry chia jam, combine all ingredients except chia seeds in a saucepan and place over medium heat. Leave to simmer for approximately 5 minutes, stirring occasionally. Set aside and allow to cool. Once cooled, add chia seeds and place in the fridge while you prepare the base.
  2. Combine all ingredients for the base in a high-power blender, blend until smooth. Press the base into a greased and lined square or rectangular baking tray and place in the fridge while you make the peanut caramel layer.
  3. Combine all peanut caramel ingredients in a high-power blender and blend until smooth. Scoop the peanut caramel on top of the base, spreading evenly.
  4. Spread the raspberry chia jam on top of the peanut caramel and place in the freezer for 1-2 hours.
  5. Using a sharp knife, slice into approx. 15 even pieces.
  6. Melt the chocolate using a double saucepan and then transfer it to a shallow bowl.
  7. Allow the chocolate to cool slightly and then dip each individual bar into the chocolate until fully covered. Place a sheet of baking paper on a plate to transfer the chocolate-covered bars.
  8. Place in the fridge for 10-20 minutes to set, then serve and enjoy.
Categories: Peckish, Sweet tooth
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