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Peanut Butter & Strawberry Jam Slice

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If there are three little letters that defined your childhood, you better believe them to be PB&J! A true match made in heaven, these little bites of goodness are free from gluten, dairy and in true GMB style, refined-sugar.


Biscuit Base

2 cups almond meal
2 tbsp maple syrup
1 tsp vanilla extract
1 tbsp coconut oil

Peanut Butter fudge layer

½ cup natural peanut butter
2 tbsp melted coconut oil
1 Tbsp maple syrup
1 tsp vanilla extract
Pinch of sea salt
1 x Macro Mike We Jammin bar

Strawberry jam

1 cup frozen and defrosted strawberries
2 tbsp chia seeds
1 tsp psyllium husk


1. Line a small loaf tin with baking paper.
2. Using a fork mash the strawberries in a small bowl. Add the chia seeds and
psyllium husk, and mix well. Rest for 30 minutes to firm up.
3. To make the base combine the almond meal, maple syrup, vanilla and
coconut oil in a bowl to form a dough – add 1 tablespoon of water if needed.
Press the almond base into the loaf tin.
4. In a small bowl combine the peanut butter, coconut oil, maple, vanilla and salt
until smooth then pour over the base.
5. Cut the We Jammin bar into small cubes and press into the fudge.
Refrigerate for 20 minutes or until firm.
6. Spread over the strawberry chia jam then cut into squares.

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