Ingredients
Directions
Make the Yummy Strawberry Chia Spread and let sit for at least 30 minutes in the refrigerator.
In a food processor, combine the peanut butter, flax meal, oats, coconut, and dates. Blend until a meal-like texture.
Add the banana, vanilla, and salt, if using. Blend until smooth.
With clean hands, split the dough in half and form two balls in preparation for rolling.
Transfer one ball onto a piece of 12x12” parchment paper on the counter top. With a rolling pin, or clean hands, roll or flatten (with hands) the dough into a square or rectangle that is approximately ⅛” thick. Transfer the parchment paper (with rolled out dough on top) onto a baking sheet.
Spread the strawberry chia spread on top, leaving ¾-inch space around the edges without the strawberry spread.
Lay another piece of parchment paper on the counter top (approximately 12x12”) and roll out the other half of the peanut butter spread so it’s approximately the same size as the bottom layer and also ⅛” thick. It doesn’t need to be perfect. It just needs to cover the top of the strawberry spread.
With two hands, carefully lay it on top of the strawberry chia spread. Pinch around the edges of the top and bottom layers of dough to seal the peanut butter dough (like you’re making a pie!).
Refrigerate for 1–2 hours then remove it from the fridge to cut it into 2x2” bites.
Store the bites in an airtight container in the refrigerator for up to 7 days.
Chef's Notes
Substitutions
Use hemp seed in place of shredded coconut.
Substitute almond or cashew butter for the peanut butter.
Nut-free
Use sunflower seed butter in place of peanut butter.
Prep Ahead
Make the strawberry chia spread ahead of time and store in an airtight container in the refrigerator for up to seven days.
Storage Store
leftovers in an airtight container in the refrigerator for up to seven days or in the freezer for up to 30.
Ingredients
Directions
Make the Yummy Strawberry Chia Spread and let sit for at least 30 minutes in the refrigerator.
In a food processor, combine the peanut butter, flax meal, oats, coconut, and dates. Blend until a meal-like texture.
Add the banana, vanilla, and salt, if using. Blend until smooth.
With clean hands, split the dough in half and form two balls in preparation for rolling.
Transfer one ball onto a piece of 12x12” parchment paper on the counter top. With a rolling pin, or clean hands, roll or flatten (with hands) the dough into a square or rectangle that is approximately ⅛” thick. Transfer the parchment paper (with rolled out dough on top) onto a baking sheet.
Spread the strawberry chia spread on top, leaving ¾-inch space around the edges without the strawberry spread.
Lay another piece of parchment paper on the counter top (approximately 12x12”) and roll out the other half of the peanut butter spread so it’s approximately the same size as the bottom layer and also ⅛” thick. It doesn’t need to be perfect. It just needs to cover the top of the strawberry spread.
With two hands, carefully lay it on top of the strawberry chia spread. Pinch around the edges of the top and bottom layers of dough to seal the peanut butter dough (like you’re making a pie!).
Refrigerate for 1–2 hours then remove it from the fridge to cut it into 2x2” bites.
Store the bites in an airtight container in the refrigerator for up to 7 days.