PBJ Sandwich Slice (layered)
Chia Jam Layer
2 cups frozen raspberries
3 tbls rice malt syrup
4 teaspoons lemon juice
1/2 tsp vanilla essence
2 tbls white chia seeds
Combine and blend in a saucepan @ 120 degrees until the jam pulls away from the bottom of the pan. Let cool and thicken. Set aside.
Use olive oil to oil and baking paper to Line 2 × 20 cm square baking trays
Peanut Butter Layer
1 cup (120g)of almond meal & 40g desiccated coconut in a bowl
Combine 2 tbls melted coconut oil, 2 tablespoons rice malt syrup, 1 teaspoon vanilla extract and 1/4 cup crunchy peanut butter in a bowl.
Combine wet ingredients and dry ingredients in a blender and blend well. Set aside, do not refrigerate.
1 1/2 cups raw cashews
1 cup pitted dates, chopped
1 1/2 cups almond meal
1/2 cup shedded coconut
1/4 cup virgin coconut oil melted
1 tbls rice malt syrup
Soak cashews in a bowl of cold water covered for 1-2 hours. Drain, rinse and drain again.
Place drained cashews, almond meal in a food processor and combine well until finely chopped. Add dates, dedicated coconut, coconut oil and rice malt syrup. Combine, well, in the food processor until very smooth.
To layer the slice: Press half of the bread mixture into each of the lined baking trays. Freeze for 1 hour. Remove one tray from freezer.
Place the peanut butter mixture roughly over the bread layer. Pour and spread the chia jam evenly over the peanut butter layer. Remove the 2nd bread layer from freezer. Turn it out on to a clean chopping board. To create the sandwich, place the 2nd bread layer top side down on to the chia jam and press down, use a sheet of baking paper on the bottom of the empty baking tray if required. Freeze for 1 hour before turning the slice out into a chopping board and cutting into 16 sandwich squares, and to serve cut each round of sandwiches into triangles.
Gluten-free, dairy free and guilt free.