Chocolate Peanut Butter Raw Slice

clock 20 minutes bowl Serves 10


  • 1/2 cup regular dates
  • 2 tbsp dark cocoa powder
  • 1 cup almonds, roasted
  • 25g coconut oil, melted
  • 30g dark chocolate (70% or more cocoa), chopped
  • 100g peanut butter
  • 4 tbsp maple syrup
  • Decent pinch of sea salt
  • 1 cup desiccated coconut
  • Sauce topping
  • 1 tbsp peanut butter
  • 2 tbsp maple syrup
  • Cacao nibs to garnish
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  • 1. Put dates into a bowl and cover with boiling water. Allow to soak for 20 minutes, then drain and squeeze out any excess moisture.

  • 2. Blitz the cocoa powder and roasted almonds. Press the mixture in an even 1cm layer of a 10cm x 15cm tin. Don’t worry if it doesn’t cover the entire base. Refrigerate.

  • 3. In a small saucepan, melt the coconut oil, then add the chocolate. Cover with a tea towel and leave for 10 minutes before whisking together.

  • 4. To a food processor, add the peanut butter, maple syrup and salt. Add the melted chocolate mixture and desiccated coconut. Combine, being careful not to over mix.

  • 5. Spoon over the firmed base and smooth with the spoon.

  • 6. For the topping, melt the peanut butter and maple syrup together. Drizzle over the slice. Sprinkle on the cacao nibs to garnish. Refrigerate.

  • 7. Slice into small squares and eat up!

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