An almond, date, and oat base topped with a sticky, sweet peanut middle and finished with a creamy chocolate topping, these slices are very indulgent and delicious, which is always a winner in our house. We’ve had so many emails asking for this recipe, so for all of you who wrote us, here it is!
For the base
- 1 cup (7 oz) of Medjool dates, pitted
- ¾ cup (2.6 oz) of porridge oats
- 2 tablespoons of cacao powder (or cocoa powder)
- 1 cup (3 oz) of flaked almonds
For the middle layer
- ⅔ cup (5.3 oz) of Medjool dates, pitted
- 1 ½ cups (12.3 oz) of smooth peanut butter
- ¼ cup (1.7 fl oz) of coconut milk (from a carton)
For the top layer (can substitute melted dark chocolate)
- ⅓ cup (2.5 fl oz) of maple syrup
- 2 teaspoons of cacao butter
- 2 tablespoons of cacao powder
- 1 handful of peanuts, roughly chopped
- Line a 11 x 7 inches (29 x 18cm) baking tray with baking parchment.
- Start by making the base. Place the dates in a food processor and pulse until a paste has formed.
- Add the ground oats and cacao powder and pulse until well combined.
- Finally, add the flaked almonds and give it a final pulse to mix them through.
- Spread the mixture out in the prepared tray and leave in the fridge to set for 10–15 minutes, until firm.
- Make the middle layer by placing the dates in a food processor and pulsing until a paste has formed. Add the peanut butter and coconut milk and pulse until smooth.
- Spread the mixture over the base and leave to set in the fridge for 30 minutes.
- Finally, make the topping by placing the maple syrup, cacao butter, and powder in a small pan over a low heat. Heat until the cacao butter has melted, around 5–10 minutes.
- Pour the mixture over the peanut butter layer and use a spatula to spread it out evenly. Leave to set in the fridge for 1–2 hours, sprinkling a handful of chopped peanuts over the top after about 1 hour, when it is quite firm but before it has fully set.
- When ready, lift the set mixture out the baking tray and cut into slices or squares.
- If you don’t like peanuts, you can use another nut butter for the middle layer—almond or cashew butter both work well.
Keywords: chocolate, dessert, peanut butter, raw