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Peanut Butter Strawberry Slice

Author:

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Serves:

Loaf tin 4” x 9 ½”, slice cut into 10 pieces

Author:

Serves:

Loaf tin 4” x 9 ½”, slice cut into 10 pieces

A delicious gluten-free shortbread slice base, with a peanut butter filling, chocolate topping and a strawberry pop! This slice can be varied using different seed or nut butters.

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Base

  1. Pre-heat oven to 375°F.
  2. Line a loaf pan or small brownie tin with parchment paper.
  3. Mix the flours, coconut and salt in a medium bowl.
  4. Make a well in the middle and add the ghee, maple syrup and vanilla.
  5. Mix to combine completely with a spoon. Press into the prepared tin, making sure to distribute it evenly and press it firmly.
  6. Bake 12-15 minutes until just lightly golden. Set aside to cool.

Filling

  1. Whisk together the peanut butter, coconut oil, maple syrup, vanilla, and salt in a small bowl.
  2. Once the base has cooled, pour the peanut butter filling into the tray, and press the dried strawberries into the top. Refrigerate while you prepare the final chocolate layer.

Chocolate

  1. In a small saucepan melt the cacao butter. Once it is liquid, remove from heat and whisk in the cacao powder, salt, and maple syrup.
  2. Pour over the top of the strawberries, cover and chill for at least 2 hours for the chocolate to set. Once set, slice into ¾˝ slices. To make slicing easier, run a sharp knife under hot water and then dry with a cloth before slicing.
  3. Keep in the refrigerator as it will melt at room temp and warmer.

Alternative to dried strawberries you can use ¼ cup strawberry jam but may be more gooey.

Layers of peanut butter, strawberry and chocolate make this a great vegan and gluten-free snack.

Ingredients

Base

Maskal Teff Flour

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  • 1 cup blanched almond flour
  • ½ cup Maskal Teff® ivory flour
  • 2 tablespoons shredded coconut
  • Pinch of salt
  • 3 tablespoons coconut oil or ghee, melted
  • 3 tablespoons maple syrup
  • ½ teaspoon vanilla essence (or vanilla extract)

Filling

  • ⅔ cup peanut butter
  • ¼ cup coconut oil
  • ¼ cup maple syrup
  • 1 teaspoon vanilla
  • Pinch of salt
  • ½ cup dried strawberries (option to omit or see note below for alternative)

Chocolate top

  • ⅔ cup cacao butter
  • ⅔ cup cacao powder
  • Pinch salt
  • 4 tablespoons maple syrup

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The Teff Company grows Maskal Teff in the western USA, a non-GMO gluten-free grain that’s a superfood full of high quality complex carbohydrates, proteins, minerals, and fiber. Explore our website to learn how to make injera and find other teff recipes using our teff flour, a delicious compliment to Ethiopian food, Eritrean food, or any gathering.

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