No Bake Easy Chocolate Peanut butter Slice Recipe; Snickers Slice

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.

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


  1. 3 tbl cacao
  2. 2 tbl cacao butter, melted
  3. 2 tbl coconut oil, melted
  4. 2 tbl rice malt syrup/ maple syrup


  1. 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.
  2. Combine all the base ingredients in a food processor and blend until desired consistency.
  3. line a ~10 x 20cm baking tray or container with baking paper.
  4. 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).
  5. Meanwhile, combine filling ingredients in a clean food processor and blend until creamy consistency with minimal lumps.
  6. 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.
  7. 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.
  8. Leave to cool on the bench for 2 minutes before pouring on top of the middle layer.
  9. The top layer should harden quite quickly, so return to the fridge or freezer for a few minutes.
  10. Serve the slice chilled & enjoy!

Chocolate Chip Peanut Butter Cookies! Vegan, Gluten free, Dairy Free, Refined Sugar Free, Paleo & Keto

Happy Sunday everyone!

Here is my weekly Sunday recipe, I felt like making something a little bit sweeter this week. Of coarse this recipe is gluten free, dairy free, refined sugar freevegan, paleo & even Keto friendly!


I used to find it difficult to create vegan recipes – especially baked recipes as there are no eggs and no ingredients to bind everything together, but I have found other ways and now pretty much all the desserts I cook are vegan! I love making healthier/vegan sweet treats, because my guilt from eating a treat just goes out the window. I love eating treats, so why not make them nutritionally dense and take the guilt away whilst keeping the flavour?!

This recipe is so simple, it took me about 10 minutes to put together and then another ~30 minutes in the oven, but super simple and easy. One thing I will note is the vegan protein powder which I used- this is completely optional!

I get my protein powder from Happyway and to be completely honest with you guys- the peanut butter vegan protein on its own does not taste the best (my favourite is vegan vanilla) and you can only vaguely taste the peanut butter, but in cooking it actually tastes great! I will link the vegan protein powder I used here if you want to check it out. The texture of the recipe may differ without using the protein powder, but I have tried it and it tastes quite similar. I will say though, if you do not use the protein powder, add an extra tablespoon of peanut butter and the 1/2 a cup of almond meal to replace it and it tastes just as good- if not, better!  

Now for the recipe..


  • 1 tin (400g) Chickpeas, drained and washed
  • 1 tbl peanut butter (I used 100% natural, but any is fine)
  • 1 tbl coconut oil, melted
  • 2 tbl 100% pure maple syrup (more if you like extra sweet)
  • 1/8 cup oat milk/almond milk/soy milk (any is fine)
  • 2 tsp baking powder
  • 1/2 cup almond meal (an extra 1/2 cup if not using protein powder)
  • 1/4 cup protein powder (I used HappyWay)
  • Handful of cacao nibs (or real chocolate if you choose)


  1. Firstly, drain and wash your chickpeas and add them to the food processor.
  2. Add the peanut butter, coconut oil, maple syrup, milk alternative in the food processor also and process until a fluffy consistency and everything is mixed through.
  3. remove from the food processor and place in a bowl.
  4. Add the almond meal and mix through
  5. Add the protein powder (or more almond meal) and mix thoroughly until ingredients are doughy, then add the cacao nibs. Refer to the image below for consistency.

6. Roll the mixture into balls and transfer to a baking tray with baking paper and push each biscuit down with the back of a fork, they should look like the image below.

7. Finally, bake them in the oven on 180 degrees celcius for around 30 minutes or until golden brown.

Serve warm & gooey!

Raw Chocolate Nut Slice Recipe with Creamy Filling

You guys seem to be loving my raw dessert recipes, so here is another one!

I love love experimenting with raw desserts, they are so different to regular desserts where all you need is eggs, flour and sugar and it rises well and tastes sweet as sweet!

Raw desserts are a bit different, especially making them gluten free, dairy free, sugar free, vegan or any other variation because it takes a lot of trial and error to get them to set properly or perfect the texture and taste without the ability to add processed ingredients. BUT how much better are they for you?

So, so much better!

No processed sugars, flours, sweeteners or artificial crap makes them a nutritious snack and kicking the sweet cravings at the same time- win win I say. They keep you fuller for longer especially when they contain lots of nuts, they are full of protein, healthy fats and carbs and packed with vitamins, minerals and antioxidants which is so amazing to be able to get all that when eating a ‘treat’ at the same time.

A processed chocolate bar, yeah, it tastes good, but the amount of sugar in that? It is just not worth eating. It doesn’t fill you up, in fact, it makes you want to eat more! Why not switch to a nutritious alternative that provides your body with so much more.

In saying this, here is my raw nut slice. I did plan to make it a ‘snickers slice alternative’, but I forgot I had already made this previously, check it out here ! It does have a peanut twist and tastes a bit like a snickers, without the caramel part.

Keep in mind with this recipe, you can make variations to the choice of nuts, but this will change the taste dramatically so be careful which ones you switch.

Ingredients (make in 20cm x 20cm pan)


  • 1/2 cup oats
  • 1/2 cup desiccated coconut
  • 2 tbl rice malt syrup
  • Pinch of sea salt
  • 2 tbl raw peanuts (Soaked if you want smooth consistency, leave raw for a crunch in the base)
  • 1/2 cup cashew nuts, (soaked for 8 hours in cold water, or 2 hours in hot water)
  • 2 drops of vanilla essence

Middle Filling

  • 1 cup of dates, soaked for 30 minutes in hot water
  • 1 1/2 cup of cashew nuts, (soaked for 8 hours in cold water, or 2 hours in hot water)
  • 4 tbl peanuts, (crunched up whole peanuts)
  • pinch of salt
  • 2 tbl rice malt syrup
  • 2 tbl coconut oil
  • 2 tbl tahini
  • 2 drops of vanilla essence
  • 1 tbl gelatin (optional) [for vegans- do not add this, but your filling may be a little more like ice cream texture, but still tastes great!]

Chocolate top layer

  • 1/4 cup coconut oil, melted
  • 4 heaped tbl of cacao powder
  • 1/4 cup pure maple syrup


  1. Place the cashew nuts, peanuts (optional) and dates to soak in a bowl (separately) with boiling water for half an hour, or place in cold water over night and they will be ready.
  2. Once nuts are soaked, combine all base ingredients except for the peanuts and blitz in a food processor until relatively smooth. Add the peanuts and blitz again until mixture is smooth with peanuts throughout.
  3. Place in a lined baking tin and pack down with hands (~20cm x 20 cm) and place in the freezer to set for 1-2 hours.
  4. while waiting for the base to set, clean the food processor and add all the middle ingredients in the processor. Once again, blitz, but make sure the consistency is smooth like a thick milk consistency before transferring it into the baking tray (layer on top of base once set).
  5. Place in the freezer for another 2 hours or until set.
  6. Make sure the middle is set before adding the top layer otherwise they may mix.
  7. Make sure the coconut oil is melted, if not, place in a bowl over a pot full of warm water and slowly melt. Add in cacao powder and maple syrup and mix until smooth
  8. Lastly pour the topping over the middle filling and place back in the freezer to set for a further hour.
  9. Best served chilled, enjoy!

Liver Cleansing Vegetable Soup

Your weekly Sunday recipe is here!

Winter is fast approaching in Australia and this means hot foods are the more common lunch & dinner choice. This soup recipe is called the ‘liver cleansing’ soup because the ingredients within the soup essentially help to cleanse the liver.

A lot of us do not actually realise how much our daily activities can result in toxicity within the body. Simple cleaning products and chemicals, preservatives and additives in food, perfumes, excess sugar and alcohol, all these play a role in increasing our every day toxic load and without our liver we would not be able to filter these toxins out of the body.

The liver filters all the toxins we come in contact with or consume and eliminate them as waste. This soup can help boost up that process and assist with toxin removal and it tastes so good! I have listed the recipe below.



This recipe contains  4-5 serves



  • 2 onions, diced
  • 2 garlic cloves, minced
  • 2 tbl olive oil
  • 2 cups of butternut pumpkin, diced
  • 3 cups of Queensland blue pumpkin, diced
  • 6 cups of vegetable stock (salt reduced if possible)
  • 2 celery sticks, diced
  • 2 medium carrots, diced
  • 1/4 bunch of basil
  • 1/2 cup coriander, chopped
  • 2 tbl soy sauce (I use tamari which is a healthier alternative to soy sauce)
  • 3 bay leaves
  • 1/4 bunch of parsley
  • salt & pepper to serve


  1. Place onions and garlic in a large pot and fry in olive oil, on high for 2 minutes or until onion is slightly soft.
  2. Add diced pumpkin and fry for a further minute on high, stirring often.
  3. Fill the pot with the vegetable stock and add the soy sauce, celery, carrot, basil, coriander, bay leaves and parsley.
  4.  Simmer on low for 1 hour.
  5. Remove the bay leaves and blitz until smooth consistency- or leave it chunky as I like to do!
  6. Serve with fresh herbs and salt & pepper