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