peanut butter and jelly bars

Posted by on Jun 19, 2012 in desserts | 0 comments

‘Tis berry season!  Our family stopped by a sweet little blueberry farm in Edom on our way home from picking my daughter up from camp.  The blueberries were plentiful, and as a bonus, so were the blackberries!  We came home with an abundance of both, and I have been having fun in my kitchen with some recipes even my kids have loved.  This first recipe was inspired by my kids whose favorite food of all time is still a classic PB&J.  Try this twist on an old favorite…

peanut butter and jelly bars
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Recipe type: dessert, fruit
 

Ingredients
  • 1¾ cup almond flour
  • ¼ cup organic unsweetened creamy peanut butter
  • 1 tablespoon coconut oil
  • 1 teaspoon vanilla
  • 2 tablespoons honey
  • 1 cup fresh blackberries (or any berry!)
  • 2 tablespoons honey
  • ¼ cup coconut oil
  • ¼ cup almond flour
  • 2 tablespoons honey
  • ¼ – ½ teaspoon Himalayan sea salt (to taste)
  • 1 cup walnuts
  • ½ cup shredded unsweetened coconut

Instructions
  1. Preheat the oven to 350 degrees.
  2. In a food processor, mix together almond flour, peanut butter, coconut oil, vanilla, and honey until a dough forms.
  3. Press dough into an 8×8 baking pan.
  4. Bake for 15 minutes.
  5. While crust is baking, blend together blackberries and honey in a Magic Bullet, Vitamix, or other blender.
  6. After the crust has baked, pour berry mixture over warm crust.
  7. In a food processor, pulse together coconut oil, almond flour, honey, walnuts, sea salt, and coconut until crumbly.
  8. Sprinkle the crumble over the blackberry mixture, and bake for 15 minutes or until the crumble turns a golden brown.
  9. Cool and refrigerate for an hour before serving.

 

Recipe inspired by Vegan Raspberry Streusel Bars by Elana’s Pantry.

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  1. tuesday tips: 20 ideas to stock your teenage fridge | The Naked Avocado - [...] to make batches of cookies and bars that have necessary protein and fat but healthier sweeteners.  Peanut butter and …

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