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PEANUT BUTTER JELLY
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Ingredients
Dough base:
100 ml rolled oats or oat flour
100 ml desiccated coconut
100 ml peanuts
100 ml peanut butter
5-7 fresh dates, pitted and soaked for 10-15 minutes
1 tbsp maple syrup (optional)
2 tbsp melted coconut oil
100 ml rolled oats or oat flour
100 ml desiccated coconut
100 ml peanuts
100 ml peanut butter
5-7 fresh dates, pitted and soaked for 10-15 minutes
1 tbsp maple syrup (optional)
2 tbsp melted coconut oil
Preparation
1. Mix all the dry "dough" ingredients in a food processor and pulse until broken down and well combined.
2. Add peanut butter, dates, syrup, coconut oil, and pulse until you have a sticky dough (forms a ball, doesn't stay on your fingers). If it feels too dry, add some water.
3. Press the dough in a form or food container lined with parchment paper.
4. For the jelly blend berries into a purée. Add sweetener and chia seeds, mix with a spoon.
5. Spread the jelly on top of the dough and place it in the freezer to set.
2. Add peanut butter, dates, syrup, coconut oil, and pulse until you have a sticky dough (forms a ball, doesn't stay on your fingers). If it feels too dry, add some water.
3. Press the dough in a form or food container lined with parchment paper.
4. For the jelly blend berries into a purée. Add sweetener and chia seeds, mix with a spoon.
5. Spread the jelly on top of the dough and place it in the freezer to set.
Jelly:
A handful of blackberries, strawberries or raspberries
1-2 tbsp maple syrup (optional)
1 tbsp chia seeds
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