I had an early Easter with my mum, brother, sister and our kids on the weekend.

One of my family members is dairy- free, so I wanted to make something suitable that was delicious, Easter-y and easy.

My theory is that anything made with peanut butter is going to taste sensational and make life better so off I went with my jar of Peanut Butter.

And now say hello to this Peanut Butter Slice!

You guys! YOU HAVE NO IDEA!!!

Similar to a caramel slice, but with a next level taste.

I have to give credit for the peanut butter filling to my friend, Wholesome Cook, and her recipe for Peanut Butter and Buckwheat Fudge Bites from her amazing cookbook, The Wholesome Cook, and which she allowed me to blog some time ago.

The slice is quite rich, so a little goes a long way. They are also quite filling, due to the good fats from the coconut oil, and protein from the peanut butter and nuts and oats.

I hope you love them.

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Peanut Butter Slice

Prep Time 15 minutes

Total Time 15 minutes

Author Brenda Janschek

Ingredients

• BASE
• 2 cups rolled oats
• 1/2 cup almonds or pecans or cashews or nuts of choice
• 125 grams Medjool dates
• 1/4 cup desiccated coconut
• 1 teaspoon ground cinnamon
• FILLING
• 1 cup peanut butter I used Mayvers Dark Roasted Smooth Peanut Butter
• 2 tablespoons of rice malt syrup or raw honey or maple syrup
• 3 tablespoons buckinis optional, but adds a crunch that is just soooo good! You could try rice or quinoa puffs too
• TOPPING
• 1/4 cup coconut oil
• 1/4 cup pure maple syrup or rice malt syrup
• 1/4 cup cacao powder

Instructions

• Line a slice tin with baking paper overhanging the sides so you can easily pull it out of the tin once it's set.
• BASE
• Pop all the ingredients in food processor and process until finely chopped and well combined and sticks together when pressed.
• Pour into the slice tin and press down evenly to form the base.
• Pop into the freezer to set for 10 minutes
• FILLING
• Mix all ingredients together in a bowl
• Spread the peanut butter mixture over the base and pop back into the freezer for 5-10 minutes. )I use a wet knife to help spread the mixture if it's too sticky)
• TOPPING
• Stir ingredients in a small saucepan on very gentle heat for a minute or two until combined
• Spread the chocolate sauce over the peanut butter filling
• Pop back into the freezer to set for minimum half an hour
• Once set, pull out of tin and immediately slice to your desired shape.
• Store in an a container in the freezer

Notes

I recommend storing and eating these straight from the freezer.
I don't have an accurate yield for this recipe because it depends on how you cut it up.

If you know someone who could use some healthy treat inspo, please share this recipe with them!

And please take photos and send them to me, or if you share them on instagram, remember to tag me @brendajanschek

You might also like these Orange Poppyseed Bars or this Ginger Molasses Cardamon Cookie Hearts. Both also make great lunch box additions plus I have stacks more wonderful lunchbox recipes in my Easy Wholefood Lunchboxes ebook. 

Bren x

They remind me of a toffee crunch, but without all the refined sugar and crap, and even tastier!

We used almond butter, because that’s all we had, and have got a stash in the freezer for when we need a little healthy treat.

I am thrilled to say that the Martyna Angell agreed to let me share this recipe from her most amazing cookbook, The Wholesome Cook, easily my favourite cookbook of the year. Jam packed with simple, down-to-earth, family friendly whole food recipes, it’s a must for any cookbook collection.

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Peanut butter
Rice malt syrup or honey
Vanilla powder
Coconut oil
Raw cacao powder
Maple syrup

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Peanut Butter And Buckwheat Fudge Bites

Choose a natural 100 per cent peanut butter or make your own. Keep a stash in the freezer for unxpected guests or for a satisfying mid-afternoon snack.

Author Marytna Angell

Ingredients

• 1/2 cup peanut butter
• 1.5 tablespoons rice malt syrup or honey we used RMS
• 2 tablespoons vanilla protein powder optional – we used some from Nutra Organics
• 1.5 tablespoons buckinis

Chocolate Icing (optional)

• 1/2 cup melted coconut oil
• 1.5 tabelspoons raw cacao powder
• – we added a tablespoon maple syrup

Instructions

• Combine peanut butter, rice malt syrup or honey, protein powder, if using, and buckwheat in a bowl and mix well. spooon into silicone moulds. Place in the freezer for 1 hour to set. Remove from the moulds and, if using, dip into coconut oil mixed with cacao until coated. Set on a piece of baking paper for a minute. Trnasfer to an airtight container or freezer bag.
• Store in the freezer for 4-6 weeks and enjoy chilled.
• YOU CAN use silicon chocolate moulds for these – the are available from most homewares stores and some supermarkets, or press the mixture inot a loaf tin with some baking paper and cut into squares.
• Enjoy!