These bars are amazingly creamy, coconut milk and peanut butter together always makes for a reliable velvety mousse. I used Crofter's Strawberry Jam, even though the original called to make fresh jam. I think it would be so good with the fresh! Or I would've added some lemon juice to make the jarred stuff a bit more zingy.
1/2 cup oats
1/2 cup spelt flour
2 tbsp coconut oil
2 tbsp honey
1 full can coconut milk (full fat)
1 cup peanut butter (smooth)
1 tsp vanilla extract
1/2 tsp salt (if not salted peanut butter)
1/4 cup evaporated cane juice
1/4 cup honey
Stevia (to taste)
Strawberry Jam + 1 tsp lemon juice
Combine ingredients for crust, pat into a 9 X 9 cake pan, bake on 350F for 20 minutes. Combine all ingredients for filling together and stir until combined. Once crust is cooled, pour filling into crust and chill in fridge over night or at least 6 hours. Once chilled, spread on jam, sprinkle with peanuts, cut into squares and enjoy!
These bars are so creamy! They are reminiscent of the infamous peanut butter jelly sandwich. Experiment with different jams and butters! Almond butter would be good with cinnamon!