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Peanut Butter Slice

Brenda Janschek
Prep Time 15 mins
Total Time 15 mins


  • 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
  • 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
  • 1/4 cup coconut oil
  • 1/4 cup pure maple syrup or rice malt syrup
  • 1/4 cup cacao powder


  • 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
  • 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)
  • 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


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.