It's a famous flavour combo for a reason, creamy peanut butter and sweet tangy jam is hard to beat! This is our twist on the classic (with inspo from the Nothing Naughty team).
INGREDIENTS
Base
1/2 C Almond Flour
1/2 C Shredded Coconut
1/2 C Peanut Butter
1/4 C Fiber Syrup
2 Tablespoons Coconut Oil, melted
1/2 tsp Vanilla Extract
Pinch of Salt
Jelly Topping
1/2 C Frozen Blueberries
1 C Frozen Raspberries (or berries of choice)
2 Tablespoons Chia Seeds
2 Tablespoons Coconut Oil, melted
3 Tablespoons Erythritol
Method
Combine the dry ingredients for the base, then mix in the wet ingredients.
Press the mixture into a lined brownie tin and freeze until firm.
Prepare the jelly by thawing the berries in the microwave or on the hob. Mash them with a fork and mix in the remaining topping ingredients. Adjust erythritol sugar to taste.
Let the topping firm up for a few minutes (the chia seeds will absorb liquids). If after 10mins the berry mix seems too runny, stir in another tablespoon of chia seeds and allow another 5 mins before spreading it over the base. Refrigerate for several hours or overnight to fully set.
Slice and serve, or keep in the fridge until you're ready to enjoy.