Give me that ‘Peanut butter and chocolate slice!’

Oh yeah, peanut butter! who doesn’t love it? Especially with chocolate. My little man (3.5 years going on 20) is a sucker for peanut butter on fresh bread and a glass of OJ. And I think we, as adults appreciate it too. Its not only delicious and full of complex B vitamins, (especially great for maintaining strong and healthy hair) but will keep hunger at bay for hours!

I made this recipe overnight, and kept it simple and delicious on flavours I love and adore. I hope you enjoy it as much we have today! xx

Peanut Butter Slice

Ingredients:

Almond meal (with flax is also fine and will give you heaps of energy!) -1 x 400 gram packet;
Almond spread (or nut spread/ cashew spread) – 1 x 250 gram jar;
Maple syrup;
Honey;
Golden syrup;
Smooth peanut butter;
Coconut oil;
375 grams of dark cooking chocolate;

*note: Use the below to make vegan chocolate frosting (simply mix everything in a clean bowl):

  • 1 tablespoon almond spread/ butter
  • 1 tablespoon honey /maple syrup
  • 3 tablespoons coconut oil
  • 3 tablespoons cacao or cocoa

What to do:

Base layer:
1. Place the whole packet of the almond meal in a large bowl;
2. Mix in 5-6 heaped tablespoons of the almond spread (also known as almond butter);
3. Add 2-3 tablespoons of honey;
4. Add a splash of golden syrup (add more to sweeten and so on);
5. Mix everything together and ensure the consistency is sticky. Place into a rectangle tin, on baking paper and press down with your hands to spread evenly. You can use a rolling pin to roll it out nice and flat. Place straight into the freezer.

Next, make the middle layer.
6. Place 6-7 heaped teaspoons of smooth peanut butter into a clean bowl;
7. Add 1 tablespoon of coconut oil;
8. Add dark maple syrup or golden syrup, approximately 2 to 3 teaspoons;
Mix everything well and taste to see sweetness. Add more of ingredients as you wish for your level of sweetness.
9. Take the tin out of the freezer and add the peanut butter evenly onto the base crust layer
Place again back into the freezer whilst you make the next layer.

Lastly, to make the chocolate layer follow the below or see above note to make vegan chocolate frosting.
10. Boil water in a small pot and place a medium sized bowl over with all the chocolate cut up.
11. Mix as the chocolate melts in the bowl;
12. When all the chocolate is melted and is silky smooth, remove from the heat;
13. Add 2-3 tablespoons of peanut butter and mix into the chocolate.
14. Once the chocolate has cooled slightly, remove tin again from the freezer and place chocolate evenly and coat all the slice.
15. Pop it again for the last time in the freezer to set.
16. After 45 minutes, you may take out the slice.

Serve, eat and enjoy!!
Simple, delicious and creative.

Hope you loved this post!

 

I also added here below a salted caramel slice that I also made in parallel of the peanut butter slice:

Salted Caramel Slice:

Ingredients:

Almond meal (with flax is also fine and will give you heaps of energy!) -1 x 400 gram packet;
Almond spread (or nut spread/ cashew spread) – 1 x 250 gram jar;
Maple syrup;
Honey;
Golden syrup;
Tahini;
Vanilla;
Coconut oil;
375 grams of dark cooking chocolate;
Salt.

*note: Use the below to make vegan chocolate frosting (simply mix everything in a clean bowl):

  • 1 tablespoon almond butter/ spread
  • 1 tablespoon honey /maple syrup
  • 3 tablespoons coconut oil
  • 3 tablespoons cacao or cocoa

What to do:

Base layer:
1. Place the whole packet of the almond meal in a large bowl;
2. Mix in 5-6 heaped tablespoons of the almond spread (also known as almond butter);
3. Add 2-3 tablespoons of honey;
4. Add a splash of golden syrup (add more to sweeten and so on);
5. Mix everything together and ensure the consistency is sticky. Place into a rectangle tin, on baking paper and press down with your hands to spread evenly. You can use a rolling pin to roll it out nice and flat. Place straight into the freezer.

Next, make the middle layer.
6. Place 6-7 heaped teaspoons of tahini into a clean bowl;
7. Add 1 tablespoon of coconut oil;
8. Add dark maple syrup or golden syrup, approximately 2 to 3 teaspoons;
Mix everything well and taste to see sweetness. Add more of ingredients as you wish for your level of sweetness.
9. Add 1 teaspoon of vanilla extract;
10. Take the tin out of the freezer and add the middle layer evenly onto the base crust layer.
Place again back into the freezer whilst you make the next layer.

Lastly, to make the chocolate layer follow the below or see above note to make vegan chocolate frosting.
10. Boil water in a small pot and place a medium sized bowl over with all the chocolate cut up.
11. Mix as the chocolate melts in the bowl;
12. When all the chocolate is melted and is silky smooth, remove from the heat;
13. Add 1 tablespoon of coconut oil and mix into the chocolate. Add 1 tablespoon of fine salt. Add more as you taste if you like it saltier.
14. Once the chocolate has cooled slightly, remove tin again from the freezer and place chocolate evenly and coat all the slice.
15.Pop it again for the last time in the freezer to set and remove after 45 minutes.

Serve, eat and enjoy!!
Simple, delicious and creative.

Love, Barbara xo

 

 

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