PB & Jelly Shortbread

Looking for an easy recipe to satisfy that sweet tooth? Well, here it is. This combination of biscuit, jam and chocolate is all you need with a cup of tea to sort your problems out. Although there is a few layers these are so easy to make just check it out here. Store these in the fridge for up to 5 days.

Serves 10

Cooks in 40 Minutes


Peanut butter shortbread

  • 100g oats
  • 2 tbsp. smooth peanut butter
  • 1 tbsp. maple syrup
  • 2 tbsp. coconut oil at room temperature


Jelly layer

  • 100g raspberries
  • 2 tbsp. maple syrup
  • 1.5 tbsp. chia seeds



  • 150g dark chocolate melted


  • sprinkle in sea salt- optional


  1. Start by blitzing the oats into a flour texture using a Nutri Bullet or blender.
  2. In a mixing bowl tip in the ground oats, peanut butter, maple and coconut oil, using a spoon mix into a dough like paste.
  3. Prepare a bread tin by lining with some baking paper. Spoon in the dough and smooth out the top evenly.
  4. For the jelly layer, add the raspberries and maple syrup into a blender and blitz into a smooth puree.
  5. Stir in the chia seeds and pour over the biscuit base evenly.
  6. Place this in the freezer for 5-10 minutes until the base is fairly hard.
  7. Lift out from the bread tin using each side of the baking paper.
  8. Cut into fingers and then into squares.
  9. Using a fork, lift up a square one at a time and using a spoon, drizzle over the chocolate place each coated square into a flat lined tray and once all are coated place back into the freezer until set.