Peanut butter, jam and chocolate are a winning combination so you can probably guess how delicious these no-bake bars are! They are gluten free, low FODMAP, refined sugar free and vegan.
We created this indulgent recipe in collaboration with one of our favourite food bloggers @nutritiouslynaughty (otherwise known as Ruth, check out more of her tasty chococlate recipes)
Ruth says: I infused the Super Berry tea in the chia jam layer and and it really enhances the sweetness of the raspberries. Working perfectly with the richness of the chocolate and the nutty peanut butter fudge.
This recipe for vegan super berry & peanut fudge bars makes 18
You will need:
Base layer:
- 150g gluten free oat flour
- 25g melted coconut oil
- 45ml maple syrup
Fudge layer:
- 55g melted coconut oil
- 150g smooth peanut butter
- 45ml maple syrup
- 25g cacao powder
- Pinch of salt
Jam layer:
- 250g raspberries
- 4 tbsp boiling water
- 1 serving of We Are Tea Super Berry Tea
- 2 tbsp chia seeds
Chocolate coating:
- 200g cacao butter or coconut oil
- 65g cacao powder
- 75ml maple syrup
- Pinch of salt
Method
- Start by brewing the tea in the boiling water for 3 minutes
- Add the infused water and raspberries to a saucepan, stir continuously over a medium heat for 10 minutes
- Stir in the chia seeds before allowing the mixture to cool
- Link a 7x7 inch square cake tin with baking paper (springform works best)
- Combine the ingredients for the base layer to make a soft cookie dough then press it into the lined tin, place in the fridge
- To make the fudge layer, simply add all the ingredients to a blender and pulse until smooth
- Pour the fudge mixture over the base layer and place back in the fridge for 1 hour
- Add the jam mixture to a blender and pulse 4 times to break down some of the chia seeds
- Spread the jam over the fudge layer and place back in the fridge for 2 hours
- Carefully remove from the tin and cut into bars, place back in the fridge while you prepare the chocolate layer
- Melt the cacao butter or coconut oil in a bowl over a pan of simmering water
- Remove the bowl from the heat and stir in the remaining ingredients
- Cover a plate or chopping board with baking paper
- Allow the mixture to cool and thicken slightly before dipping and coating each bar in the chocolate
- Place the bars on the baking paper to prevent them from sticking to the plate as they dry, then in the fridge to set
- Enjoy with a cuppa!
