website 2

raw choc peanut butter vegan slice

“decadent and rich – a vegan delight that everyone will love”

  what you need

base:

1 ½ cups ground almond meal
2 tbsp cacao
2 tbsp maple syrup (or other sweetener of your choice)
2 tbsp coconut oil
pinch of sea salt, to taste

filling:

3/4 cup natural crunchy peanut butter
3 tbsp maple syrup (or other sweetener of your choice)
1 tbsp melted coconut oil
pinch of sea salt, to taste

topping:

½  cup cacao
½  cup melted coconut oil
3 tbsp maple syrup (or other sweetener of your choice)

 what to do

Line a slice tin with baking paper.

For the base, mix together all of the ingredients until a moist dough is formed. Press the dough evenly into the bottom of the lined tin and place it in the freezer until the next layer is ready.

For the filling, mix all the ingredients together until they are thoroughly combined. Depending on how salty you like your peanut butter, you can add more sea salt to taste. Remove the base from the freezer and pour the peanut butter filling over the top, using a spatula to spread it out evenly. Return to the freezer until the next layer is ready.

For the topping, whisk all the ingredients together until smooth. Remove the tin from the freezer and pour the chocolate over the peanut butter layer, using a spatula to spread evenly.

Return to the freezer to set until firm. This should only take up to a couple of hours.

Once the slice is set, remove it from the tin using the baking paper. Cut into slices and store in the fridge for up to 2 weeks. ( I doubt they will last that long!!)

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