Peanut butter and jam at its finest! These bars are sweetened with dates and maple syrup combined with the well known combination of peanut butter and jam.
Every year my dad makes an abundance of homemade raspberry jam (raspberries from his garden), so I figured I would make good use of the jar in our fridge.
Ingredients
9 Medjool Dates, pitted (approx. 1 cup)
1 Cup Natural Peanut Butter
1/2 Cup Coconut Oil + 4 Tbs for topping
1/4 Cup Pumpkin Seeds + 1/8 Cup for topping
2 Cups Rolled Oats + 1 Cup for topping
2 Tbs. Maple Syrup
1 Cup Raspberry Jam
Directions
Preheat oven to 350 and line a 9x12 baking pan with parchment paper.
In a high speed blender, add dates, peanut butter, 1/2 cup coconut oil, 1/4 cup pumpkin seeds, 2 cups of rolled oats. Blend until mixture is well combines and sticky.
Pour into the pan and flatten evenly. Bake for 15 minutes.
In the meantime, combine 4 Tbs melted coconut oil, 1/8 cup of pumpkin seeds, 1 cup of rolled oats and 2 Tbs. maple syrup in your high speed blender. This mixture can stay a bit chunkier compared to your bottom layer.
Remove from the oven and add your raspberry jam, and sprinkle with the topping mixture.
Adjust your oven to 375 and return the pan for another 20 minutes.
Let cool completely, then cut into your desired size of bar (I made 18), and store in an airtight container or wrap and freeze for up to 3 months!
