Nutrition & Wellness Expert, Alisa Fairbanks showed Tra'Renee a new twist on the PB 'n J! Here's a link to Alisa's blog.
Cashew Butter & Jelly Bars
- 16 oz fresh strawberries, sliced and hulled (if need be)
- 1-2 Tbsp raw honey
- 1 Tbsp fresh lemon juice
- 1.5 Tbsp arrowroot powder
- 1.5 Tbsp water
- 1/2 cup coconut flour
- 2 Tbsp coconut sugar
- 1/2 tsp sea salt
- 1/4 cup coconut oil, melted
- 1 tsp pure vanilla extract
- 2 eggs, preferably pasture-raised
- 1/2 cup unsweetened cashew butter (I used this brand)
- 2 Tbsp + 2 tsp unsweetened cashew butter, divided
- 1/2 cup raw cashews, chopped (note: I dry toasted mine beforehand, but that’s optional)
- Light sprinkling of fine Himalayan salt, optional (if using salted cashews or salted cashew butter, you may not need)
- Add strawberries and honey to medium saucepan over medium heat. Mash strawberries with a potato masher to break up the large pieces and release juice. In a small dish, dissolve the arrowroot powder into the water. Then, once the strawberries are mashed, but still a bit chunky, add the lemon juice and dissolved arrowroot mixture, and stir. Simmer over medium-low for 10-12 minutes, stirring occasionally. Remove from heat and set aside.
- Preheat oven to 350 degrees F.
- In a food processor, gently pulse together the coconut flour, coconut sugar, and sea salt. Then, add the coconut oil, cashew butter, eggs, and vanilla. Pulse until mixture forms a ball.
- Press dough into bottom of 8×8 pan with fingers (note: greasing pan isn’t necessary, but feel free to line with parchment paper for super easy removal, if you like). Bake in preheated oven for 15-17 minutes or until light golden brown.
- Remove from oven and pour strawberry filling on top. Then, dollop cashew butter on top in teaspoon-sized increments (8 tsp total). Gently swirl cashew butter around with a chopstick or spoon handle. Sprinkle with the chopped cashews and the Himalayan salt, if using. Bake for another 20-25 minutes or until strawberry topping is warm and bubbly.
- Let cool completely (about 2-3 hours) and then cut into desired-size squares. Store any leftovers in an airtight container in the refrigerator.