Peanut Butter Slice

Serves Serves 24


Raw Peanut Butter Slice

Cooking demonstrator: Fiona Greig from Sunday Cantina

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  • 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
  • Filling:
  • 2 1/2 cups peanut butter
  • 2 cups soaked dates
  • 1/2 cups maple syrup
  • 1 cup coconut cream
  • Pinch of salt
  • Chocolate topping:
  • 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


  1. Soak the dates for a few minutes in warm water to soften them, and strain them.
  2. From the base ingredients: Blend the almonds, dates and coconut oil.
  3. Add the ground almond, and shredded coconut.
  4. Firmly press the base into the tin and let it set in the fridge.
  5. Blitz the soaked dates, maple syrup and coconut cream together.
  6. Fold the peanut butter into the mixture.
  7. Smooth the peanut butter mix over the base evenly, and let it set in the fridge.
  8. Melt chocolate coconut oil and salt for the topping bain marie.
  9. Pour the melted chocolate over the slice evenly, and sprinkle with chopped peanuts for decoration.
  10. Let it set in the fridge for 3 hours before cutting.

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