This recipe was originally published in Hayley's eBook, Raw Karma Stripped. Stripped is available on and contains 30+ raw vegan whole food dessert recipes.



  • Blender
  • Food processor
  • Rectangle brownie tin


Base Peanut butter layer ‘Jelly’ layer
  • 1 ½ Cups raw cashews
  • ½ Cup cacao powder
  • 16 pitted medjool dates
  • pinch of salt
  • 2 Cups soaked cashews (soaked minimum 2 hours and drained)
  • ¾ Cup raw peanut butter or 1 Cup soaked raw peanuts (soaked minimum 2 hours and drained.
  • ¾ Cup melted coconut oil
  • ½- ¾ Cup coconut nectar or alternative sweetener (adjust to desired sweetness)
  • pinch of salt
  • ½ Cup warm water
  • 2 Cups of chopped strawberries or raspberries
  • 2 Tbsp lemon juice
  • 2 Tbsp coconut nectar or alternative sweetener
  • 2 Tbsp chia seeds
  • 2 Tbsp melted coconut oil


  1. Line a square or rectangle baking tin with greaseproof paper.
  2. To make the base, blitz the nuts, cacao powder and salt in a food processor for 15 seconds then add the dates and continue to process until doughy.
  3. Press the base mixture firmly on the bottom of the cake tin,
  4. Blend all of the peanut butter layer ingredients except for the coconut oil until smooth.  Add coconut oil and blend again until the mixture well combined.
  5. Pour the peanut butter layer on top of the base and set in the freezer for 3+ hours.
  6. To make the chia ‘jelly’ layer, blitz all of the ingredients in a blender and place in a bowl in the fridge and allow to thicken whilst the peanut butter layer sets.
  7. Spread the chia jam evenly on top of the peanut butter layer, sprinkle over chopped peanuts, raspberries and raw chocolate then place back into the fridge for a few hours to set.
  8. Slice into desired portions to serve. 
Posted by Hayley Richards
Hayley Richards

Hayley Richards is a plant-based nutritionist, author, raw chef and founder of raw foods catering business Raw Karma that supplies food to clients, businesses and events. 

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