Ingredients:

  • 16 oz fresh strawberries, hulled and halved
  • 1 tbsp lemon juice
  • 2 tbsp maple syrup
  • 1/4 tsp salt
  • 1/2 cup natural creamy peanut butter

Instructions:

  1. Blend strawberries, lemon juice, maple syrup, and salt. Process until completely smooth with no visible seeds.
  2. Pour the puree into a saucepan over medium heat. Simmer 10-15 minutes until it reduces by one third and looks glossy.
  3. Line a baking sheet with parchment paper. Curve the edges up slightly to hold the liquid.
  4. Pour the mixture onto the pan. Spread with a spatula to a thickness of 1/8 inch (3mm).
  5. Bake at 175°F (80°C) for 2.5 to 3 hours. Check until the center is set and no longer tacky.
  6. Remove from oven and let the sheet cool completely.
  7. Gently peel the leather off the parchment paper.
  8. Spread a thin, even layer of peanut butter across the surface.
  9. Roll the sheet into a tight log.
  10. Slice into 1 inch (2.5cm) rounds.