One of my all time favourite things is peanut butter and chocolate. For many years I've made Nigella's Peanut Butter Squares every Christmas and I always get requests for it. But seeing we're nowhere near Christmas and I'm baking a little healthier these days I thought it was time I tweaked the recipe and came up with my own peanut butter slice.
I had all of these ingredients in the pantry and it took probably 10 minutes to whip up which I love. It is gluten-free, dairy-free and refined sugar free but certainly not flavour free and be warned, it is VERY rich so a little goes a long way!
Healthy Peanut Butter Slice
1 cup almond meal
1/2 cup dried pitted dates
2 tbs raw cacao
2 tbs coconut oil (solid)
200g natural peanut butter
1 tbs coconut oil
2 tbs rice malt syrup
1/3 cup raw cacao
1/4 cup coconut oil
3 tbs rice malt syrup
Grease and line an 8 inch square brownie pan and set aside.
Place all crust ingredients in your food processor and blitz until sticky and well combined. Press into the base of the prepared tin and place in the fridge.
Wipe out the bowl then add all filling ingredients and blitz until smooth. Taste and add another pinch of salt if desired. Pour mixture over the top of the chilled base and smooth with a spatula. Place back in the fridge.
Place the topping ingredients in a small saucepan over low-medium heat and stir until smooth and well combined (TMX 3 mins/50 degrees/SP 2). Pour over the peanut butter filling and smooth with a spatula.
Place in the freezer until set. Delicious frozen but for best results remove from the freezer about 10 minutes for slicing into squares and serving.
Makes 16 pieces (or more if cut smaller squares!)