Chocolate, Peanut Butter & Jam Sandwich
Hello lover!! These bite sized pieces of taste and joy are a healthy and easy twist on the traditional peanut butter and jelly sandwich! It's full of delicious nuts, packed full of protein and naturally sweetened by my fave ingredient, the medjool date. You can get a bit creative and sprinkle with peanuts or coconut, and I have included a recipe for making your own rae jam. BB xxx
1 1/2 cups cashews
1 1/2 cup walnuts or almonds
1 cup sweetened shredded coconut, loosely packed
10 medjool dates
1/4 cup agave nectar or maple syrup
2 teaspoons vanilla extract
1/2 cup organic peanut butter, divided
1/2 cup organic jam (this can be bought, or you can make your own by processing the three ingredients below)
2 cups strawberries
10 medjool dates
juice of 1 lemon
The Bondi Baker Method
Step 1- Line an 8-by-8-inch pan with baking paper and set aside.
Step 2- Then, in a food processor, combine the cashews, walnuts, coconut, agave, and vanilla and process until the mixture breaks down and combines.
Step 3- With your hands or a spatula, press the dough into your prepared pan, packing it down and smoothing it. The dough layer may seem a little thin and skimpy in the pan but is later doubled up for sandwich cookies. then refrigerate the pan for at least two hours, or overnight, until the dough firms up and can be sliced. You could probably shortcut this by placingthe pan in the freezer briefly; just don't let it freeze.
Step 4- For the jam, process all ingredients until smooth or you can use bought organic jam and peanut butter. Then take the dough out of the fridge and slice the dough into equal-sized 2-inch square pieces. Add a layer of peanut butter to half the pieces, and jelly to the other half, and then pair them up and make sandwiches! Finally, add the chopped peanuts to the top and press down firmly.