Peanut Butter and Date Chocolate Slice
To brighten up your day in these uncertain times, here is this delicious Peanut Butter, Date and Chocolate Slice by Marina Wright.
Serves 10-12 | Prep time: 20 mins + freezing time | Cooking time: 10 mins
INGREDIENTS
Base
- 1 cup Almond Meal
- 1 1/2 cups Desiccated Coconut
- 1/3 cup melted Coconut Oil
- 1/4 cup Vegan Sweetener of choice
- Pinch of Salt
- 2 tsp Vanilla Extract
Peanut Butter Date Layer
- 15 Medjool Dates, pitted
- 3/4 cup Peanut Butter
- 1/4 cup Plant Milk
Chocolate Topping
- 150g Vegan Dark Chocolate
- 1 Tbsp Coconut Oil
METHOD
- Line a 8×8 inch (20x20cm) square tin with baking paper. Preheat oven to 150C/300F.
- Combine all ingredients for base and mix well. Press into prepared tin and bake for 10 minutes. Allow to cool.
- Make your Peanut Butter and Date Layer by adding all ingredients into a blender and blending till smooth. Layer on top of your now baked and cooled base.
- Melt Dark Chocolate and Coconut Oil gently in a bowl over a double boiler and pour on top of your PB and Date layer.
- Leave tin in the freezer for 4-6 hours and then cut and serve. Leftovers can be kept in an air-tight box in the freezer for up to 1 month.
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This was really good! I added a little bit more plant milk when blending the medjool dates with PB otherwise my blender really struggled, and it was still creamy and kept its form for the middle layer.