Serves Serves 24
Raw Peanut Butter Slice
Cooking demonstrator: Fiona Greig from Sunday Cantina
Ingredients
- 1 1/2 cups ground almond
- 1 1/2 cups almonds
- 1 1/2 cups dates, pitted and chopped
- 1/2 cups coconut oil, melted
- 2 cups shredded coconut
- 2 1/2 cups peanut butter
- 2 cups soaked dates
- 1/2 cups maple syrup
- 1 cup coconut cream
- Pinch of salt
- 1 cup of Whittaker's 72% dark Ghana chocolate
- 1 Tbsp of coconut oil
- Pinch of salt
- 1/2 cup of chopped peanuts for decorating
Base:
Filling:
Chocolate topping:
Instructions
- Soak the dates for a few minutes in warm water to soften them, and strain them.
- From the base ingredients: Blend the almonds, dates and coconut oil.
- Add the ground almond, and shredded coconut.
- Firmly press the base into the tin and let it set in the fridge.
- Blitz the soaked dates, maple syrup and coconut cream together.
- Fold the peanut butter into the mixture.
- Smooth the peanut butter mix over the base evenly, and let it set in the fridge.
- Melt chocolate coconut oil and salt for the topping bain marie.
- Pour the melted chocolate over the slice evenly, and sprinkle with chopped peanuts for decoration.
- Let it set in the fridge for 3 hours before cutting.
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https://veganexpo.co.nz/peanut-butter-slice/