Ingredients

Chocolate PB Fudge, bottom layer

• 1/2 cup Mayver’s Peanut Cacao Spread
• 1 1/2 Tbsp rice malt syrup / maple syrup
• 1 Tbsp coconut oil

PB fudge, middle layer

• 1/2 cup Mayver’s Dark Roasted Peanut Butter Crunchy spread
• 1 1/2 Tbsp rice malt syrup / maple syrup
• 1 Tbsp coconut oil

Raspberry chia jam, top layer: 

• 1 cup raspberries, fresh or frozen
• 1 Tbsp rice malt syrup / maple syrup (or to taste)
• 1/2 Tbsp chia seeds

Method

1. Line your pan with baking paper.
2. To make the chia jam, combine raspberries, rice malt syrup and chia seeds into a small saucepan on low heat.
3. Cook, mixing occasionally until thickened, about 5 minutes.
4. Set aside to cool.
5. To prepare the bottom layer, mix all the ingredients for the chocolate PB fudge into a bowl. Spread the mixture evenly onto the bottom of the pan.
6. Mix all the ingredient for the PB Fudge, and layer on top of the bottom layer.
7. Finishing with a layer of the raspberry chia jam.
8. Place into the freezer until set. You may have to use a knife to cut around the edges, tip the pan upside down and give it a bit of a tap! Cut into pieces!

These healthy little delights were provided by @amylecreations