4th July Nut Butter & Jelly Squares...

In honour of July 4th we asked the lovely Peachy Palate to rustle up an American inspired treat! So she has created a Buttery no bake shortbread topped with a smooth fudgy like almond butter filling, topped with fresh

tart lightly sweet raspberry chia jelly finished off with toasted almonds and a drizzle of dark chocolate.

Almond Butter & Jelly Squares

Paleo/Grain Free/Gluten Free/Dairy Free Option/Vegan Option

Serves 9

Preparation Time ‐ 1 hour + Overnight

Cooking Time ‐ 15 minutes

Ingredients

Raspberry Chia Jam

● 2 cups frozen or fresh raspberries

● 2 ‐ 3 tbsp powdered stevia or 2‐3 tbsp honey

● 4 tbsp chia seeds

● 1/2 teaspoon pure vanilla extract

For the Base

● 1/2 cup (50g) raw walnuts

● 1/2 cup (50g) raw pecan nuts

● 1/4 cup (30g) raw cashews

● 1/4 cup (55g) coconut butter

● 3 tbsp (42g) ghee or coconut oil to make dairy free

● 1/4 tsp Pink Himalayan Rock salt

● 1 tsp pure vanilla extract

For the Filling

● 3/4 cup (180g) smooth almond butter

● 1/2 cup powdered stevia or 1/4 cup (80g) honey

● 1/4 cup (60g) coconut oil

● 2 tbsp (28g) ghee (or more coconut oil to keep dairy free)

● 2 tsp pure vanilla extract

For Topping

● 2 heaped tbsp roughly chopped raw almonds

● 1 heaped tbsp coconut flakes

● 3 tbsp (42g) raw cacao paste

● 1 tsp coconut oil

● Optional: 2 tsp honey/maple syrup or powdered stevia ‐ I love 100% cacao so I left it out!

Almond Butter & jelly Squares

Directions

For the Jam

● In a medium pot, stir together the raspberries, stevia, and chia seeds until combined. Bring to

a low boil and reduce heat to medium. Simmer, uncovered, for about 10‐15 minutes, stirring

frequently, until the raspberries break down and the mixture thickens slightly. Remove from

heat and stir in the vanilla. Transfer the mixture to a bowl and into the freezer for about 15‐

20 minutes, until cool.

For the Base

● Blitz together all ingredients in your food processor. Press into a 6 inch loose bottom square

tin that has been lined with baking paper and greased with coconut oil. Place in the fridge

while you make the filling.

For the Filling

● Combine all ingredients together in your food processor ‐ simply whip it out after making the

base first.

● Pour in on top of the base, place in the fridge until set; at least 1 hour.

● Top almond butter layer with chia jelly and place in the fridge over night.

● Toast almonds and coconut. Remove squares from the tin, slice into nine, sprinkle each with

almonds and toasted coconut.

● Melt together cacao paste and coconut oil (20 second increments in the microwave stirring in

between) or in a bain marie. Stir in honey/maple or stevia if using.

● Drizzle with squares with chocolate and place in the fridge to set for 10 minutes before

serving. Store in a seal tight container for up to 3 days; they can be frozen but it's best to

freeze the bottom two layers and finish them off with the jam and topping before slicing and serving.

Note: Sub peanut butter for a non paleo though still vegan friendly alternative if desired!

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Peachy Palate is a healthy food & nutrition facts lover, an avid food and healthy living blog reader.