PB & Chia J Pie
This dessert couldn't get any easier. I wouldn't even classify it as dessert because it is actually super healthy and completely acceptable as a snack or breakfast (I won't tell). Dates and oats get blended into a crust, then a simple chia jam and loads of natural PB swirl get baked inside. The hardest part is letting it cool completely so it can set before cutting.
Serves 8 slices
2 cups rolled oats
12-15 pitted medjool dates
1/2 tsp sea salt
1 tbsp coconut oil
1/2-3/4 cup of drippy natural peanut butter (my favourite is maranatha)
3 cups frozen raspberries or berry of choice
2 tbsp - 1/4 cup honey or maple syrup (depending how sweet you want it)
3 tbsp chia seeds
1/2 a lemon, juiced
pinch of salt
1 tsp vanilla
Pre heat oven to 350'
in a food processor or blender blitz oats, dates and, salt until a crumble forms. Add coconut oil and blitz until incorporated. Press into a shallow 12 inch pie pan and set aside.
In a medium sized sauce pan over medium-high heat simmer raspberries, honey/maple syrup and pinch of salt until bubbling, liquidy and defrosted. About 5 mins. Remove from heat and stir in vanilla, lemon juice and chia seeds. Allow to cool to room temp and until the chia seeds have swelled and thickened the jam. This should take about 20 minutes. You can place in the fridge to help speed this process up!
Pour the jam over your prepared crust (you may have some left over) and then swirl in your peanut butter by placing blobs all over with a spoon and swirling with a knife.
Bake for 20-25 minutes until crust begins to turn golden brown and everything looks set. As the pie cools it will become way more firm.
You can store in the fridge or at room temperature for up to 5 days.
You can use any berry here, strawberries, blackberries blueberries etc or even a mix. You can also use almond butter instead of peanut butter.
If you don't have a pie pan or prefer these as "bars" you can press this into a square or rectangle pan and follow the same instructions.