PEANUT BUTTER CHOCOLATE SLICE
20x20cm lined tin
INGREDIENTS
Base
100g coconut oil melted
1 cups almond meal
1/4 cup cocoa powder
1/8 cup desiccated coconut
1/8 cup sweetener of choice
2 tablespoons crushed peanuts
Filling
100g coconut oil
125g Smooth Peanut Butter (We love Forty Thieves or Pics)
225g coconut cream
1/8 cup sweetener of choice
Topping
1x 90% block dark chocolate (100g) I prefer Lindt
35g coconut oil
crushed peanuts
DO THIS
- line your slice pan
- BASE - combine all base ingredients MINUS the peanuts then spoon into the slice pan. Spread as evenly as possible with a spoon then tap the tray on your bench a few times to smooth it all out. Sprinkle over the peanuts and then put in fridge to set
- FILLING - in a saucepan gently melt the coconut oil, coconut cream and sweetener then whisk until well combined NOTE - do not let mixture get hot! Just melted is perfect
- take cream mixture off the heat, add your peanut butter and whisk until well combined. Mixture will emulsify into a thick, fudge like texture. If mixture splits you can revive it with a stick blender and/or by adding a small amount of extra coconut cream and whisking vigorously. As long as you do not overheat the cream mixture this shouldn't happen
- here you might want to have a little taste and make sure it is sweet enough for your liking and add more if needed
- pour filling into your prepared base then refrigerate until firm
- TOPPING - melt together the coconut oil and chocolate then pour over your set filling. Sprinkle with chopped peanuts then cut to desired size and ENJOY!
A big thanks to Kristy from Sweet Eats Kitchen for this delicious recipe! Make sure you check her out on Instagram
