Peanut Butter and Jam Slices
By Georgie Young
**Additional equipment required: 1 x large 50mm Silicone Mould No.8 Cubes (holds roughly 125ml per indentation) or a brownie tin (20cm/8″x20cm/8″x6cm/1.5″).
***If you want to make the perfect sphere centre then freeze the peanut fudge and chia jam into a silicone mould before demoulding
Ingredients
Peanut Fudge
1/3 cup peanut butter
3 tbsp melted coconut oil
2-3 tbsp maple/agave syrup
1 tsp vanilla extract
Pinch sea salt
Strawberry Jam
2/3 cup cup frozen strawberries (or any other berry)
3tbsp maple/agave syrup
3 tbsp water
1 tbsp coconut oil (Can add more if needed)
1 tbsp chia seeds
Base
100g macadamia nuts
1/2 cup (roughly 50g) ground almonds
2 tbsp coconut sugar/xylitol
1 tbsp coconut flour
1 tbsp peanut butter
1 tbsp maple syrup/agave nectar
1 tsp vanilla extract
1/2 tsp mesquite/lucuma/maca powder (optional) 1/2 tsp sea salt
1/2 tsp sea salt
Peanut Layer
1/2 cup cashews (soaked in water for 4 hours)
1/3 cup cup coconut oil (melted)
20g cacao butter (melted)
1/4 cup maple syrup/agave nectar
3-4 tbsp peanut butter
3 tbsp cashew milk (or any other nut milk)
1/4 tsp vanilla powder or 1 tsp vanilla extract
1/2 tsp mesquite/lucuma/maca powder (optional)
Pinch sea salt
Strawberry Layer
1/2 cup cashews (soaked in water for 4 hours)
1/3 cup coconut oil (melted)
20g cacao butter (melted)
1/2 cup frozen strawberries (or any other berry)
1/4 cup maple syrup/agave nectar
3 tbsp cashew milk (or any other nut milk)
1/4 tsp vanilla powder or 1 tsp vanilla extract
Instructions
Start by placing the ingredients for your peanut fudge into the bowl of your Ninja food processor bowl and select the ‘dough/low’ setting until fully combined. Transfer the mixture into a bowl and place into the fridge/freezer until set.
Next it’s time to make your strawberry jam. Place the frozen berries, agave, and water into a pan and bring to a low boil. Leave to simmer until the fruit is fully softened and you can squash with the back of your spoon. Remove from the heat, press through a sieve to remove any seeds then stir in the coconut oil, followed by the chia seeds. Leave to cool completely. Give a stir and then transfer to an airtight container and refrigerate.
For the base, combine all of the ingredients, pulse and then process on the low/dough setting until you reach a sandy texture (if it reminds you of biscuit crumbs it’s done!). Divide the contents equally between the indentations of the silicone mould (see notes below) and ‘knuckle’ it in until evenly distributed. Alternatively, line a loose based brownie tin (20cm/8″x20cm/8″x6cm/1.5″). Place in the freezer until needed later.
Place all of the ingredients for the peanut layer into your pitcher/food processor and pulse a few times before scraping down the side. Blend until smooth. Repeat the process of scraping down the sides and blending until you reach a super smooth consistency. Place your mould onto a tray – this will make it easier to transport to the freezer and back. Spoon 2/3 tbsp of the mixture into your moulds or pour evenly over your base. Freeze until just set.
It’s now time to roll out your peanut fudge. Take a portion of the mixture and roll into a ball with a similar diameter to that of the chia jam filling, and cut with a sharp knife into 2 hemispheres.
Blend up all of your ingredients for your strawberry layer in the same manner as you did the peanut layer and set to one side.
Remove your moulds from the freezer and carefully place one of the hemispheres of peanut fudge on top of the chia jam, flat side down. Repeat with the rest of the peanut fudge. Carefully pour over your strawberry layer and freeze until set.
De-mould or if using a brownie tin remove and slice with a hot, damp knife making sure to wipe between each cut.
Enjoy!