These PB & J Slices are a childhood throwback. They are a grown up take on the flavors of peanut butter and jelly.

I used a few of my different famous recipes to create this magnificent trio of layers.

The bottom layer of coconut macadamia cookie crust is topped with a thick layer of peanut butter caramel and finished off with a decadent strawberry cream ice cream.

The combination is divine.

This recipe is rich and sweet so you only need a small slice to feel satisfied. This recipe is adored by adults and children alike.

This recipe is raw, vegan, gluten free, dairy free, high fiber and lip-smacking good.

If you make this recipe or any other from the DAMY Health Blog or The Healthy Rebel App please make sure to use the hashtags #DAMYHealth & #HealthyRebel when sharing your pictures on Facebook, Pinterest and Instagram so I can enjoy your versions of my treats!
Peanut butter and Jelly

PB & J Slices


Prep Time: 10 minutes

Yield: Makes 12-24 Slices

PB & J Slices


    Coconut Macadamia Cookie Crust Ingredients:
  • 1 Cup Pitted Super Soft Fresh Medjool Dates (Chopped. Soak if needed)
  • 1 Cup Unsweetened Shredded Coconut
  • 1 1/2 Cups Raw Cashews (or Macadamia Nuts)
  • 1 tsp Vanilla Extract
  • 1 Tbsp Coconut Oil
  • Pinch of Sea Salt
  • Peanut Butter Caramel Ingredients:
  • 1 1/2 Cups Pitted Super Soft Fresh Medjool Dates (Chopped. Soak if needed)
  • 1/4 Cup Natural Pure Peanut Butter (If you do not like Peanut Butter flavor you can use almond butter instead)
  • 1 1/2 tsp Vanilla Extract
  • 1/2 tsp Fine Sea Salt
  • 1 Tbsp Coconut Oil
  • 10 Drops Liquid Stevia (optional - not necessary)
  • Strawberry Cream Ingredients:
  • *If you have any left over store it in your refrigerator and use it as a yummy spread.
  • 1/2 Cup Natural Cashew Butter
  • 1 1/4 Cup Strawberries (Fresh or frozen that have been thawed)
  • 1/2 Cup Coconut Oil
  • 1/4 tsp Salt
  • 5-10 Drops Liquid Stevia (or 3 Tbsp Maple Syrup or Coconut Sap/Sugar)
  • 1 tsp Fresh Squeezed Lemon Juice
  • 1 tsp Vanilla Extract


  1. Using your large food processor bowl and blade process all crust ingredients until dough-like consistency with visible chunks of nut.
  2. Grease an 8×8 baking pan, glass dish or spring form pan (the best option) for easy release with a healthy oil OR line with parchment paper (I prefer this method).
  3. Press crust mixture evenly into baking dish.
  4. Place all peanut butter caramel ingredients into your food processor and blend (stopping to scrape down the sides).
  5. Blend until completely smooth. Add a tablespoon of warm water if needed to be completely smooth.
  6. Gently spread caramel over top of your cookie crust.
  7. Place strawberry cream ingredients into your food processor and blend until completely smooth stopping to scrape down the sides.
  8. Spread your strawberry cream mixture over top of your caramel.
  9. Cover your squares and place in the freezer for 2-3 hours.
  10. Remove from freezer and set on the counter for a few minutes before cutting (this makes it easier on the hands).
  11. Serve and enjoy!
  12. *Store in a sealed tight container in your freezer.

DAMY Members - 1 slice is a wonderful treat option.

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Peanut butter and Jelly

Amy Layne is the Co-Founder of DAMY Health Online & The Healthy Rebel App. Here at DAMY she is our Head Coach Specializing in Holistic Nutrition, Secretly Healthy Recipe Creation, Fitness, Self-Love, Inspiration and Living Your Best Life. She is the creator of the world famous DAMY Method and Bikini Body Programs. To see Amy’s Before and After Photos and DAMY Member Success Stories Click Here. For Amy’s complete story go

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