Peanut Butter Jelly Slice - Raw, Vegan, GF

Such a tasty slice which requires no baking, just freezing! The raspberry layer gives it a fresh n fruity taste while the peanut butter and chocolate balance it out with a rich and decadent flavour.

If you don't have all of the base ingredients or have an allergy to certain nuts simply swap it out, that's the beauty of raw baking.

This slice is an absolute crowd pleaser, my family loves this slice and I'm sure you will too!



1 1/2 cups pitted dates

1 1/2 cups almond meal/flour

2 tbsp peanut butter

2 tbsp coconut oil

1-2 tbsp water

pinch of salt

Peanut butter layer

1 cup peanut butter

2 tbsp tahini hulled

4 tbsp coconut cream

1/2 cup sweetener (maple syrup or rice malt syrup)

Pinch of salt

1 tbsp coconut oil

Raspberry Jelly layer

2 cups raspberries melted

1/4 cup chia seeds

Chocolate topping

Melt 150g dark chocolate

3 tbsp coconut oil


  1. Line a loaf tin with baking paper.

  2. Place all base ingredients in a food processor and blend until sticky and well combined. Press into a loaf tin/tin.

  3. Place all the peanut butter filling into the food processor and blend until creamy. Pour on-top the base. Place into the freezer.

  4. In a blender blend together the raspberry chia jam and pour on to the peanut butter layer. Set aside in the freezer for 3 hours until firm.

  5. Make the chocolate layer and pour on-top. Set aside for another 30 minutes then slice and serve!