Post by Megan Stulberg
(Posted on our Instagram in advance here)
I don’t know which I ate more of as a kid: grilled cheese or peanut butter and jelly sandwiches. I rarely eat either now, but that doesn’t mean I don’t love the flavour combination of the latter enough to turn it into a dessert!
Ingredients:
For the crust…
- 1 cup pitted dates
- 1 cup raw almonds
For the filling…
- ¼ cup raw almond butter
- ¼ cup organic raspberry jam
- 2 tbsp chia seeds
For the topping…
- 2 tbsp chia seeds
- 2 tbsp raw cacao nibs
- ¼ cup organic coconut chips
Directions…
- Process dates and walnuts in a high-speed blender or food processor until thoroughly combined.
- Press mixture into a springfoam pan (or food storage container, if you’re broke like I am) lined with plastic wrap. Press mixture down firmly with a fork until tightly packed. Place in freezer to set for 1 hour.
- In a bowl, mix together jam and chia seeds. Add almond butter and loosely combine.
- Pour filling directly onto crust. Top with cacao nibs and additional chia seeds. Add coconut chips along edge for presentation.
- Let pie sit in freezer overnight.
- Remove pie from freezer for 1 hour, then slice. Place slices back in freezer and take out immediately before serving.
Makes approximately 6 servings. Serve chilled.