Recipe – Raw peanut butter and jam protein slice

This one tasty raw cake recipe! I am such a big fan of peanut butter and jam. The combination of sweet and salty is a classic and is a firm favourite for so many people on toast, in sandwiches, on pancakes. However, heavily laden with refined sugar. I now tend to stay away from conventional jam in favour of home-made healthy alternatives.

I wanted to create a recipe that used this winning combo but in a healthy snack that doesn’t involve smothering it on top of carbs, and a slice seemed like the perfect solution. This raw cake recipe also doesn’t use nuts in the base so it’s really light in texture and on the tummy.

Raw cake base
1 cup organic rolled oats
1 cup Medjool dates
4 tbsp organic peanut butter (I always choose ones palm oil free or from sustainable palm oil sources)
4tbsp raw hemp protein powder
Drizzle of maple syrup or agave
Jam Layer
250g berries of your choice (I used raspberries and blueberries)
4 tbsp chia seeds
Top Layer
1 tbsp coconut oil
1tbsp raw cacao powder
1tbsp coconut palm sugar or sweeter of your choice like agave syrup , yacon powder or stevia liquid.

1. First make your jam, in a blender add all your berries and blend until broken down in to liquid consistency. pour in to a bowl and add the chia seeds, mix well and place in the fridge for about 15-20 minutes to set.
2. Put the oats in a food processor and blitz for about 30 seconds or until oats have a breadcrumb consistency.
3. Add the dates, peanut butter, hemp protein powder and maple syrup and continue to blitz.  This should slowly form a dense sticky mixture, if it’s too dry add a little water and blitz again.
4. Place the base mixture in a tin lined with baking parchment and spread and press evenly to all corners.
5. Once set, speed the chia jam on to the base and pop in the freezer for 10 minutes.
6. Melt the coconut oil in a pan on a low heat, once melted add the raw cacao powder and coconut palm sugar and mix very well. You should have a thick liquid consistency similar to melted chocolate.
7. Take the tin out of the freezer and pour the cacao liquid on top of the jam. You can cover it evenly or make patterns. Place the tin in the fridge for 20 minutes to all it all to set together.
8. After it has set, take out from the fridge, cut in to squares, bars or shapes and enjoy:)

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