PB and Jelly Brownie Bars
Craving a choc and peanut butter slice that satisfies your taste buds without compromising on nutrition? These PB & Jelly Brownie Bars deliver the perfect balance of indulgence and wholesome goodness. Made with wholefood ingredients like chia jam. dates and natural peanut butter, these bars are a a delicious way to enjoy the classic flavours of peanut butter and jelly, all in a deliciously rich brownie form.
Packed with healthy fats, fibre, and antioxidants, they’re perfect for a post-workout snack, a lunchbox treat, or simply a pick-me-up during the day. Whether you’re looking to fuel yourself or your family with nourishing ingredients or satisfy everyone’s sweet tooth with a clean, plant-powered snack, these PB & Jelly Brownie Bars are the ultimate combination of flavour and nourishment. Say goodbye to refined sugars and artificial additives, and say hello to a deliciously healthy treat that everyone will love!
PB and Jelly Brownie Bars
Dietary: V, VEG, DF, GF, EF
Allergens: Nuts
Age group: 12 months +
Serves: 20
Prep: 20 mins (+ 3-4 hours freezing)
Cook: 5 mins
Equipment: High-speed food processor
Ingredients
Brownie Base:
8 Medjool dates (150g), pitted
¾ cup (105g) almond meal
2 tbsp (40ml) maple syrup
2 tbsp (20g) carob powder (or chocolate protein powder)
2 tbsp (20g) cacao powder
1 tsp (5ml) vanilla extract
Peanut Butter Filling:
½ cup (140g) smooth peanut butter
3 tbsp (40g) vanilla protein powder
2 tbsp (40ml) maple syrup
1 tbsp (20ml) coconut oil, melted
½ tsp (2.5ml) vanilla extract
Jelly Layer:
1 ½ cups (120g) frozen raspberries
1 tbsp (20g) arrowroot flour
1 tbsp (20ml) maple syrup
1 tbsp (20ml) coconut oil
Coating:
2 cups (250g) dark chocolate (>70%)
1 tbsp (20ml) coconut oil
Method
To make the base, soak the Medjool dates in warm water for 10 mins, then drain. (If your dates are already soft you can skip this step).
Add dates, almond meal, maple syrup, carob, cocoa powder, and vanilla extract to a food processor. Blend until a sticky dough forms.
Press the mixture into a baking paper-lined loaf pan. Freeze while preparing the next layer.
To make the filling, mix peanut butter, vanilla protein powder, maple syrup, melted coconut oil, and vanilla extract in a bowl until smooth.
Spread the peanut butter mixture evenly over the brownie base. Return to the freezer.
To make the jelly, heat raspberries, maple syrup and coconut oil over medium heat in a small saucepan until the berries break down into a sauce.
Add arrowroot flour to the raspberry sauce and stir until well combined. Cook for 1-2 mins until thickened.
Remove from heat. Allow to cool slightly, then spread over the peanut butter layer. Freeze until firm for approx. 3-4 hours.
To make the coating, melt dark chocolate and coconut oil in a microwave or double boiler, stirring until smooth.
Remove the layered mixture from the pan and cut into small bars.
Dip each bar into the melted chocolate, allowing the excess to drip off. Place on a tray lined with baking paper.
Refrigerate until the chocolate sets.
Serving and storing leftovers: Store in an airtight container in the fridge for up to 7 days or freeze for up to 4 months.
Tips:
Prep Tips:
Drizzle the chocolate on top instead of dipping the bars into the melted chocolate.
Easy Swaps:
Swap almond meal for oatmeal or seed meal.
Swap peanut butter for nut butter of choice.
Swap maple syrup for honey.
Swap raspberries for berries or fruit of choice.