Suhoor Recipes

Servings: 8-10 (16 Bars)

INGREDIENTS

• Crust
• 1 cup rolled oats, 100 grams, use gluten-free if needed
• 1/2 cup almond flour, 45 grams
• 1/4 tsp sea salt
• 8 medjool dates, pitted and sliced
• 3.5 tbsps coconut oil, melted
• Filling
• 3/4 cup raspberry jam or fresh raspberry puree, or use any other jelly or jam
• 4 tbsps creamy peanut butter, slightly melted

DIRECTIONS

1. Line a 8 x 8 inch square pan with aluminium foil. Spray with a non-stick spray and set it aside. Pre-heat oven to 350 F degrees.
2. To a food processor add oats, almond flour and salt. Then add the pitted dates. 
3. Add the coconut oil and pulse the mixture in your food processor until the mixture resembles wet sand.
4. Transfer mixture to the prepared pan.
5. Press the mixture firmly into the pan, using the back of a measuring cup or any glass to make it really compact.
6. Bake the crust in a pre-heated oven at 350 F degrees for 15 to 17 minutes.
7. Take the crust out of oven once baked, let it cool for 2 to 3 minutes and then pour over the raspberry puree/jam.
8. Spread the jam all over the crust using a spatula or knife.
9. Then drop dollops of peanut butter (should be slightly melted) on top of the jam. Use a toothpick to create a swirl effect. 
10. Return pan to the oven and bake for another 17 to 19 minutes at 350 F degrees.
11. Take the bars out of oven and let them cool. Then cover and refrigerate for few hours before cutting into squares. 
12. Enjoy these Vegan Peanut Butter & Jelly Bars with a glass of milk!