If your child likes to eat good old-fashioned PB&J sandwiches, he or she will LOVE this sweeter version made with virtually zero added sugars (the organic jam is enhanced with natural, non-GMO raw sugar—but we’re cool that!).
And for parents, this decadent dessert offers the same ease as making a typical PB&J sandwich with some added time for baking—but it’s worth the wait! Pair it with your favorite homemade dairy-free milk for the ultimate experience.
If you and your little ones are ready for something a little different, try this unique recipe perfect for the back-to-school season!
Ingredients
Crust
1 cup Vitacost Gluten-Free Rolled Oats
1/2 cup almond flour
8 medjool or deglet noor dates
3-1/2 Tbsp. coconut oil, melted
1/4 tsp. sea salt
Filling
3/4 cup strawberry jam
4-5 Tbsp. Vitacost Organic Smooth & Unsalted Peanut Butter, melted with 1 tsp. coconut oil
Directions
- Line 8 x 8-in. square pan with aluminum foil. Thinly coat with coconut oil or spray with non-stick spray. Preheat oven to 350 degrees F.
- In food processor, combine oats, almond flour, dates, sea salt and coconut oil. Pulse until mixture resembles wet sand.
- Transfer mixture to the prepared pan. Press it firmly into pan, using the back of a glass to make it really compact.
- Bake crust 15-17 minutes.
- Meanwhile, in saucepan, melt jam over low heat until thick liquid consistency. In another small pot, heat peanut butter with 1 tsp. coconut oil until melted.
- Remove crust from oven (keep oven at 350 degrees F). Pour jam over crust and drop dollops of peanut butter on top. Use toothpick to create swirl effect.
- Return pan to oven and bake additional 17-19 minutes.
- Let bars cool completely. Once cooled, place pan in refrigerator for couple hours. When ready to serve, slice into squares.