Peanut Butter and CHIA Jam slice
So it doesn't take a rocket scientist to guess I'm a bit of a sweet tooth...I'm still working on the idea of savoury Chia muffins, but right now I'm loving the sweet raw slices as an end of day treat.
This is a new take on peanut butter & jelly for me and I’m loving it! On most parts, we love peanut butter- in fact, many would say that my partner and I are somewhat obsessed with it. Peanut butter has now entered many of our dinners and deserts. This slice seemed fitting for the Blackcurrant CHIA as so many people in tastings tell me it is like a runny jam. I’ve decided to take away the high sugar, low nutrient jam and in it’s place is of course CHIA!
4-5 Tsp Peanut butter *For a nut free alternative, use Tahini
2 Tsp Maple syrup (or melted honey)
1 1/2 Tsp soft coconut oil
1c desiccated coconut
1x Blackcurrant CHIA
1c dried pitted dates
2 Tsp Cacao (or cocoa)
1 Tsp Maple syrup (Or melted honey)
2 Tsp Soft coconut oil
- Line a 19cm-9.5cm tray with baking paper. I use my loaf tin as I like a high slice.
- Put the dates in a saucepan, boil the jug and pour boiling water over the dates. Pop on the element, bring to the boil.
- Whilst this is happening, make the base. Put all the ingredients in a bowl, mix until well combined and then place into the lined tray
- Press the base down firmly.
- Drain the dates, then pop the whole bottle of CHIA in the saucepan with the dates, stir it all in and put back on the element.
- Keep stirring until they are well combined and the CHIA starts to bubble.
- Pour HALF the mixture onto the base, then reserve the rest for another day or to use as a jam on toast or with custard!!
- Pop the slice in the freezer for 20 mins
- Whilst the slice is cooling, make the topping. Put the ingredients into a mug, stir, then pop in the microwave for 15 seconds- it will be like liquid chocolate!
- Then pour over the slice and pop the whole thing in the fridge to set
Once set, slice, eat, enjoy!!! Don't slice too big, it's rather sweet and it keeps well in the fridge!
by Hana Ashworth-Manning