Peanut Butter Sandwiches

PB sandwich

I slightly altered my peanut butter cheesecake recipe to create these bad boys. They're my new favourite!!


Base and top:

1 cup of cashews

1 cup of almond flour

2 cups of dates (soaked for ten minutes in boiling hot water)
4 tablespoons of coconut oil (melted)

4 tablespoons of sultanas
2 tablespoons of cacao or cocoa powder
2 teaspoons of vanilla

Pinch of salt


½ cup of Pic’s smooth peanut butter 
1/3 cup of water
¼ cup coconut oil (melted)
½ cup of honey
Pinch of salt


This recipe takes a little bit of preparation and a lot of patience waiting for things to set. I recommend starting early in the day. 

First up you need to prepare the base and leave that to set. To prepare the base…

Mix cashews and almond flour in blender.

When the dates have been soaked and drained, add the remaining base ingredients and blend until mixture sticks together nicely.

Split the mixture in half. 

Use first half of the mixture to make the base of the smores. Pressing a large spoonful firmly and evenly into cupcake holds. 

Place in the freezer to set and leave for at least 2 hours. Leave the second half of the mixture covered in a warm place - don’t eat it all, I know it’s tempting!

Soften the peanut butter in the microwave for 30 seconds.

Put all of the filling ingredients in your food processor and mix until you get a very smooth consistency.

Pour the filling over the set base and chill in the freezer for at least 2 hours. 

Use the second half of the mixture to create a top layer on the peanut butter filling and place back in the freezer for another 2 hours to set.

Remove from the freezer and carefully remove the cupcake holds. 

Leave to sit for 10 minutes before serving – this allows the peanut butter filling to soften. 



This makes 6 sandwiches. 
Keep in an air tight container in the freezer.