Thursday, May 8, 2014

PB+J Mousse Bars

Ah, PB and J the classic combo we've all grown to love. I can't even remember the last time I had a PB and J sandwich. These days you can find peanut butter and jelly in everything, such as pancakes, cupcakes, ice cream and even as poutine! I came across Peanut Butter and Jelly Mousse Bars from Peaceful Plate a year ago, I had it bookmarked and completely forgot about it…until now!

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.

For Crust:
1/2 cup oats
1/2 cup spelt flour
2 tbsp coconut oil
2 tbsp honey

For Filling:
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! 

1 comment:

  1. the cakes look really tasty and seductive thanks to the creamy filling and jam together with velvet mousse! I will definitely bookmark the recipe!