Raw Peanut butter jelly ‘cheesecakes’ 


Peanut butter & jelly is a classic and its probably one of the most favourite flavour combinations!

I’ve never really tried the peanut butter and jelly combination, I put it down to being a Brit! Still I love peanut butter and pretty much everything so I wanted to give it a go. I’ve created these raw PB & Jelly (jam to us Brits!) ‘cheesecake’ these are raw, refined sugar free, gluten free and dairy free – sounds too good to be true right?!

I admit it, I am now a peanut butter jelly convert! IMG_3703


For the base

  • 1/2 cup of Brazil nuts
  • 1/2 cup of dates
  • 1 tbsp of coconut oil

Peanut Butter layer

  • 2 tbsp peanut butter
  • 1 cup of dates
  • 1/2 cup of agave or maple syrup
  • 1 cup of raw cashews that have been soaked overnight in water
  • 3 tbps of water
  • 1/2 tsp of sea salt

Jelly layer (Jam)


    1. Line your muffin tins with parchment paper
    2. Blend all the ingredients together until well combined. You may want to do this on a high speed.
    3. Once combined, press the mixture into your muffin tins and place in the freezer to set.

    Peanut Butter Layer

    1. Place all of the ingredients in a blender and blend on a high speed.
    2. Keep blending the mixture until thick, make sure you scrape down the sides and add water if the mixture is sticky. This may take about 5 minutes.
    3. Remove your tin from the freezer and spread the mixture evenly across the base.
    4. Place back in the freezer for atleast an hour to set.

Jam layer

  1. Follow my recipe for chia seed jam and place in the fridge to set
  2. Once set, take your muffin tin out of the freezer. Spoon the jam mixture on top of the peanut butter layer and spread evenly.
  3. Place in the freezer to set for a further hour
  4. Once set, serve and enjoy! or keep them in the freezer until you want them IMG_3656

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