Raw Chocolate Crumble Peanut Butter & Jelly Bar
¾ cup oat flour
1tbsp coconut oil
Peanut butter layer:
2 cup peanuts
1/4 cup stevia (or just use ¼ cup honey)
1 ½ tbsp honey (If using ¼ cup honey, exclude this)
1 small box of fresh strawberries
2tbso chia seed
½ cup oat flour
1tbsp coconut oil
Prepare by placing a large piece of plastic film into the inside of a rectangular tin (I used a pound cake tin), make sure it is large enough so that when you fill the tin in the plastic film is able to cover over. Set aside
For the crust: Place oat flour into a mixing bowl, add in honey and coconut oil, mix to form a dough. Press the dough into the prepared tin, place into the freezer. Then proceed to the PB layer.
For the Peanut Butter Layer: Place all the peanut butter layer ingredients into the blender/ food processor. Blend until smooth and creamy (ps: this will take some time, be patient).
Remove the crust from the freezer, spread half a batch of the peanut butter onto the crust, then place back into the freezer
For the strawberry jam: (Wash the blender) Place strawberries and honey blender and blend into juice, then add in chia seed. Blend again, until all chia seeds have broken down. Transfer to a glass/ airtight jar. Allow it to sit in room temperature/ or in the fridge for 10-15 minutes. While jam is setting, make chocolate crumble.
For the chocolate crumble: Place oat flour and coconut oil into mixing oil, rub in with fingers, do this for about 2-3 minutes. Then add in honey, rub and mix to form crumbs.
Remove the bars from the freezer, spread a thin layer of strawberry jam onto the peanut butter layer, then sprinkle some chocolate crumble on top of the jam and gently press down the chocolate crumbles. Place bars into freezer for about 2 hours before you cut into bars.
Allow bars to sit in room temperature for about 5 minutes before serving.
Peanut Butter: into a airtight jar, this will keep for about 1- 1 ½ week
Strawberry jam: into a airtight jar, this will keep for 3-4 days