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.



  • 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 Peanut Butter
  • 1/4 cup Plant Milk

Chocolate Topping:

  • 150g Vegan Dark Chocolate
  • 1 tbsp Coconut Oil


  1. Line a 8×8 inch square tin with baking paper. Preheat oven to 150C/300F.
  2. Combine all ingredients for base and mix well. Press into prepared tin and bake for 10 minutes. Allow to cool.
  3. 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.
  4. Melt Dark Chocolate and Coconut Oil gently in a bowl over a double boiler and pour on top of your PB and Date layer.
  5. 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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