• Sarah Rainey

Peanut butter jelly bites

Peanut butter jelly. Is there a better combination of three words? (Ok, ok, I guess I should say 'jam' but jelly just has a better ring to it. The Americans are right about some things.)

Inspired by my addiction to energy balls - my sister Anna makes the BEST ones, from dates and coconut oil and peanut butter and coconut - I fancied some tasty little bites with oozy, gooey jam inside. And so these super-easy three-ingredient beauties were born.

If you're not a jam fiend, you could always fill the centres with Nutella or lemon curd... and don't forget to experiment with different types of nut butter, too.



Makes 12


Ingredients: 200g raspberry jam 350g smooth peanut butter 100g ground almonds


Method: Cover a small chopping board with greaseproof paper. Put 140g jam into a bowl and use a teaspoon to spoon 12 small blobs, well-spaced apart, on the board. Put these in the freezer for 20 minutes to harden up. Mix the peanut butter and ground almonds together in a bowl, and stir in the remaining 60g jam. Shape the mixture into 12 balls, roughly the size of ping pong balls. Take the frozen jam out of the freezer. Flatten each ball in turn and fold a blob of jam into the centre, making sure you seal the edges by rolling it between your palms. Place the bites in the fridge until ready to eat.

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Content © Sarah Rainey

Photos © Clare Winfield, Alex Luck & Al Richardson

Styling © Emma Lahaye, Octavia Squire, Laurie Perry & Sarah Rainey

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