Quick and Easy Vegan Peanut Butter and Jelly Slices
Just decadent enough to hit that PB&J craving sweet spot. Can be whipped up in a matter of minutes and in the hands of your BFFs and family immediately!
Prep Time10 mins
Total Time10 mins
Servings: 8 Slices
For the crust:
- 1 cup almonds
- 3/4 cup soaked dates
- 1 tsp cinnamon
- 1/2 cup shredded unsweetened coconut
- 1 tsp finely ground himalayan salt
For the filling:
- 1 1/2 cups soaked cashews
- 1/2 cup plant milk
- 1/4 cup coconut oil
- 3/4 cup creamy peanut butter
- 1/4 cup maple syrup
For the "jelly":
- 3 cups frozen blueberries
- 1 1/2 cups sugar
- 1/4 cup cornstarch
- 1/4 cup fresh lemon juice
Pulse all crust ingredients in a high speed blender or food processor until it turns into a fine, uniform crumble.
Press crust mixture in a small glass baking dish (the smaller the dish, the thicker the slices). It should stick together really well, if not keep pulsing.
Set crust in the fridge and begin making the jelly layer by heating blueberries in a pan over medium heat. If you prefer, you can use store-bought jelly. I think this recipe just gives it a nice extra sweet touch.
Smash the hot berries until they reach yourdesired consistency and add the rest of the jelly ingredients. Mix thoroughly and then let sit on medium heat until it bubbles. Scrape the sides and bottom occasionally with a spatula.
Remove from heat and let cool while you make the peanut butter layer.
Combine all peanut butter layer ingredients in a blender or food processor, then spread on top of crust with a spatula. Make sure this layer is even to avoid the jelly sliding to one side.
Top with cooled jelly mixture and place in freezer for an hour or two, or if you prefer, slice and eat it warm (it should still hold it's form for the most part).