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A New Twist on the Peanut Butter & Jelly Sandwich

cashewbutterbars.JPG
cashewbutterbars.JPG

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

INGREDIENTS

Filling:

  • 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

Crust:

  • 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)

Topping:

  • 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)

DIRECTIONS:

  • 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.