Today I woke up with an intense craving for an old favorite. But, instead of calling my Mom to come and cut the crust off that glorious, bright white, semi-see through nutrition devoid, white bread oozing with peanut flavored hydrogenated-oil and refined sugar infested jam , I decided to do a little experimenting with making a clean, semi-raw, and somewhat healthier version.
These bars are an all grown-up energy boosting version of an old classic and I added some chocolate, because, can I live ?
Nearly Raw PB&J Bars
Base Layer:
- 22 Dates
- 2 Cups Old Fashioned Rolled Oats
- 1 Tsp Vanilla Extract
- 1 Pinch of Sea Salt
- 1 Tbsp Coconut Oil
Pulse all ingredients together until a grainy texture appears, adding more dates or oats as necessary. Press firmly and evenly into a parchment paper lined baking dish and set aside.
Jam Layer:
- 1 Cup Fresh Raspberries
- 1/4 Cup Coconut Sugar
- 2 Tbsp Water
- 1 Tsp Lemon Juice
In a small saucepan, simmer all ingredients together. Cover and let simmer for ten minutes and then set aside to cool. Once cool spread over base layer.
Peanut Butter:
- 1 Cup Almond Butter
- 1/2 Cup Agave Syrup
- 1 Tbsp Oat Flour
Pulse all ingredients in the food processor and spread evenly over jam layer.
Chocolate Layer:
- 1 Cup Vegan Chocolate Chunks (I like EnjoyLife )
- 2 Tbsp Coconut Oil
- Pinch of Sea Salt
Melt all the ingredients in a double boiler or in the microwave stirring at 20 second intervals. Once fully melted pour over peanut butter layer and pop in the freezer to set for about two hours (or just until the chocolate hardens if you can't contain the excitement). Cut into bars or squares and eat them all. Or share, your call.