It is obvious that I love peanut butter & I also love chocolate!
This peanut butter Slice has hints of chocolate in the base and the top layer is pure vegan chocolate which actually tastes like that thin lindor-lindt dark chocolate if anyone can relate? The middle filling tastes like a creamy peanut butter mixture which is exactly what I wanted. The chocolate mixed with the peanut butter tastes like a snickers slice with the chocolate topping, but raw, vegan, gluten free, dairy free, sugar free etc!
This recipe is simple and easy, but be mindful to leave some time in-between layers to let the previous layer set, I find it better to cook this whilst I am already in the kitchen cooking something else so I can do it step by step with breaks in between. Otherwise perfect if you have a little one home and you have spare pockets of time throughout the day or if you are around the house for the day!
Now, to make the slice with nuts, you can honestly choose any nuts you like although keep in mind this will alter the taste a lot. For this recipe in particular, I would try to stick to the almonds and the cashew nuts and most importantly the peanuts, but if you have all the nuts lying around that you need to use you could give it a go with them instead.
When soaking the nuts, We can either leave them in separate bowls soaking in rain temperature water overnight which will make them extra creamy to blend in the morning, otherwise boil the kettle and soak the nuts in boiling hot water for half an hour to an hour of the morning that you’re making the recipe. Almonds generally tend to need a little bit longer soaking then the cashew nuts and then the peanuts I would not soak, I would leave them whole or chopped to add texture and crunch to the recipe and use peanut butter as the flavouring source- crunchy or smooth.
For the vegan protein powder, it is hard to find one with no added nasty ingredients, excess sugar and preservatives and the non-grainy texture- especially a vegan one! I have tried so many and I found HappyWay to have some great options-particularly the vanilla vegan! The peanut butter is not so good on its own, but perfect for cooking as it is not so overpowering and still leaves a peanut butter twist!
You will need a food processor or blender for this recipe, if it is not powerful make sure you soak the nuts for longer otherwise the middle filling will come out clumpy, this doesn’t matter so much for the base. I have listed the ingredients and the method below, keeping in mind I am always happy to respond to comments if anyone has any! Enjoy!
- 1/2 cup Almonds, soaked
- 2 heaped tbl cacao
- Tbl Coconut oil
- 2 tbl maple syrup
- 1/2 cup GF oats
- 2 tbl almond milk
- 1 1/2 cup cashew nuts, soaked
- 1/4 cup oat milk
- 3 drops Vanilla essence
- 2 tbl Maple syrup
- Tbl Coconut oil
- Vegan peanut butter protein powder 1 scoop
- 1 tbl peanut butter
- 3 tbl cacao
- 2 tbl cacao butter, melted
- 2 tbl coconut oil, melted
- 2 tbl rice malt syrup/ maple syrup
- Soak the nuts as explained above (over night, or soak the almonds in boiling water for 1 hour and cashews in boiling water for 30-40 minutes until soft.
- Combine all the base ingredients in a food processor and blend until desired consistency.
- line a ~10 x 20cm baking tray or container with baking paper.
- Place the base layer in and press mixture down with the back of a spoon, place in freezer for 30 minutes (or the fridge for 2 hours).
- Meanwhile, combine filling ingredients in a clean food processor and blend until creamy consistency with minimal lumps.
- Once base layer is set, remove from the freezer and layer the middle filling on top, spreading it out evenly and then place in the freezer for a further hour or until set.
- Lastly, make the top by heating a glass bowl over top of a pot with boiling water (once boiled, keep on very low heat). Place the cacao butter in the bowl and slowly melt- be careful not to have the bowl too hot. Add the coconut oil and stir in the cacao slowly, whisking it with a fork. Once a smooth texture, add the maple syrup/rice malt and mix further.
- Leave to cool on the bench for 2 minutes before pouring on top of the middle layer.
- The top layer should harden quite quickly, so return to the fridge or freezer for a few minutes.
- Serve the slice chilled & enjoy!