peanut butter & jam squares
Toronto’s own Earth & City are sharing a delectable dessert recipe that’ll make you feel like a kid again!
Servings 12 squares
Ingredients
crumble
- 3 ½ C gluten-free rolled oats
- 2 ½ C raw almonds
- 1 tsp ground cinnamon
- ¼ teaspoon sea salt
- 4 C medjool dates, pitted
filling
- 2 C natural peanut butter
- 2 ripe bananas
- ½ teaspoon sea salt
- 1 C medjool dates, pitted
- 2 tbsp water
- 1 C jam of your choice
- 3 tbsp chia seeds (optional)
Instructions
- Grind almonds in a food processor until it's a fine meal and put them into a mixing bowl. Grind oats the same way, then add the almond meal back in.
- Add cinnamon and sea salt. With the food processor running, add in dates a few at a time until the mixture starts to come together.
- Press ¾ of this mixture into a parchment lined 9" x 13" pan.
- Blend peanut butter, bananas, and sea salt together in a food processor. And in the same style as the almonds/oats mixture feed the dates in a few at a time until the mixture is smooth. If the mixture seems too thick to spread with a spatula, add a little water as necessary.
- Spread this mixture over the pressed base in the pan.
- You can mix chia seeds into the jam if you like, then spread the jam over top of the peanut butter layer.
- Add the remaining crumble on top.
- Refrigerate overnight and cut into squares. Store squares in the fridge to prevent melting.
