Peanut Butter jelly snack bar
Ingredients
1 cup rolled oats
1 cup raw almonds
2 tablespoon natvia
0 pinch of sea salt
4.5 tablespoon coconut oil
2 cup frozen raspberries
1 tablespoon natvia
3 tablespoon peanut butter
0 chopped peanuts
Method
- Preheat the oven to 175c and prepare an 8x8 inch baking dish with baking paper
- Combine oats, almonds, Natvia and sea salt into a food processor and blend until the almonds and oats are pulsed into a fine meal ensuring there are no large chunks
- Place mixture into a bowl and add melted coconut oil and combine with a spoon or your hands. Press the mixture into your dish and spread out evenly
- Bake in the oven for 15-20 minutes until the crust is golden and you can smell the nuttiness
- As your base bakes, place raspberries and Natvia in a saucepan and bring to the boil, once it has boiled reduce the heat and allow to simmer for 8-10 minutes until the raspberries become a jammy consistency and have broken down
- Spread the raspberry jam over the baked crust evenly. Add your scoops of peanut butter and swirl around the jam. Scatter a handful of chopped peanuts and return to the oven for another 12-17 minutes until the topping is bubbling
- Remove from the oven and allow the slice to cool before removing it from the pan. Slice into triangles and serve
