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…

1. Process dates and walnuts in a high-speed blender or food processor until thoroughly combined.
2. 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.
3. In a bowl, mix together jam and chia seeds. Add almond butter and loosely combine.
4. Pour filling directly onto crust. Top with cacao nibs and additional chia seeds. Add coconut chips along edge for presentation.
5. Let pie sit in freezer overnight.
6. 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.