A delicious raw slice made from a base of dates, peanuts and cocoa, a peanut butter, caramel-flavoured filling, then topped with a chocolate style icing. An excellent sweet treat to have on hand.
I first tried this recipe for Raw Chocolate Peanut Slice when visiting my friends Hamish and Landy. Hamish pulled a couple of pieces out of the freezer for us, and after the first bite I knew I needed the recipe. Every time I make this slice someone comments on how much it tastes like a 'healthy' snickers bar. Thanks for sharing Hamish!
Not only is this slice delicious, but it also ticks so many allergen boxes. It is naturally gluten free, refined sugar free and vegan. If you like this slice you might also like my collection of delicious bliss balls including Apricot Bliss Balls or Cranberry and Dark Chocolate Bliss Balls.
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Ingredient notes:
- Peanuts: Blanched, roasted and or salted peanuts will all work in this recipe. I use whatever I have to hand in the pantry.
- Dates: This recipe calls for plain pitted dates - not Medjool dates (which are very tasty but also very expensive!).
- Maple Syrup: To keep this recipe refined-sugar free, it's important to use real maple syrup and not maple flavoured syrup. Unfortunately the former is more expensive than the latter - but also much better for you.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Base: Line a 20 x 20cm baking tin with baking paper. Add the dates to a small jug and cover with boiling water. Soak for 10 minutes. Empty the water from the dates then place in the food processor.
Add the peanuts and cocoa, then blitz until the peanuts have become finely chopped and the mixture is starting to ball together. You may need to stop and scrape the sides down as you go. Press the mixture into the lined tray with a wet spoon or with wet hands and spread to the edges to create an even layer. Place in the freezer while you make the centre layer.
Centre Layer: Place a medium saucepan on a low heat. Add the first measure of coconut oil and maple syrup, melt together.Add the peanut butter then increase the heat slightly until the mixture starts to bubble.
Cook for a few minutes stirring, to allow the mixture to caramelise. Turn off the heat and pour the mixture over the base. Spread to the edges and place back in the freezer for 1 hour to firm up.
Chocolate Layer: In a saucepan melt the second measure of coconut oil on low heat. Once melted, turn off the heat and add the second measures of maple syrup and cocoa powder. Whisk the mixture until well combined, then pour over the firm base from the freezer.
Place the tray back in the freezer for an additional 2 hours or overnight to set. Allow it to sit at room temperature for 10 minutes before cutting it into small pieces. Store in the freezer.
Recipe FAQs:
Yes, all of the ingredients are naturally gluten free. As always please check the labels on your processed food to make sure they meet your dietary requirements.
Ensure you press the mixture firmly into the pan to create a compact layer. If the slice is too soft after chilling, you can freeze it for a bit longer. I store mine in the freezer and take pieces out directly from there when I want them.
Raw chocolate peanut slice is definitely healthier than a lot of my other baking! It provides a good source of healthy fats, protein, and antioxidants. However, it should still be eaten in moderation due to the high amount of calories.
Storage:
I store my raw peanut slice in the freezer. This helps to keep the base nice and firm. If I have the patience, I'll wait 5 minutes for it to soften a little.
Top tips:
The bigger the tin you use, the thinner the slice will be and the less structural integrity it will have. 20 x 20cm is a great size.
Related Recipes:
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Raw Chocolate Peanut Slice
A raw slice made from dates, peanuts and cocoa topped with a peanut butter, caramel-flavoured filling then a homemade chocolate icing.
Ingredients
Base
- 2 cup pitted dates
- 2 cup peanuts
- 1 tbsp cocoa powder (first measure)
Centre Layer
- ½ cup coconut oil (first measure)
- ½ cup maple syrup (first measure)
- ½ cup crunchy peanut butter
Chocolate Layer
- ¼ cup coconut oil (second measure)
- 3 tbsp maple syrup (second measure)
- 2 tbsp cocoa powder (second measure)
Instructions
- Base: Line a 20 x 20cm baking tin with baking paper.
- Add the dates to a small jug and cover with boiling water. Soak for 10 minutes.
- Empty the water from the dates then place in the food processor. Add the peanuts and cocoa, then blitz until the peanuts have become finely chopped and the mixture is starting to ball together. You may need to stop and scrape the sides down as you go.
- Press the mixture into the lined tray with a wet spoon or with wet hands and spread to the edges to create an even layer. Place in the freezer while you make the centre layer.
- Centre layer: Place a medium saucepan on a low heat. Add the first measure of coconut oil and maple syrup, melt together.
- Add the peanut butter then increase the heat slightly until the mixture starts to bubble. Cook for a few minutes stirring, to allow the mixture to caramelise.
- Turn off the heat and pour the mixture over the base. Spread to the edges and place back in the freezer for 1 hour to firm up.
- Chocolate layer: In a saucepan melt the second measure of coconut oil on low heat. Once melted, turn off the heat and add the second measures of maple syrup and cocoa powder.
- Whisk the mixture until well combined, then pour over the firm base from the freezer.
- Place the tray back in the freezer for an additional 2 hours or overnight to set.
- Allow it to sit at room temperature for 10 minutes before cutting it into small pieces. Store in the freezer.
Notes
- You can either use raw/blanched peanuts, roasted or salted peanuts.
- You can also use melted dark chocolate on top if you prefer.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 225Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 77mgCarbohydrates: 20gFiber: 3gSugar: 14gProtein: 5g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
meryl marks says
Could you substitute the peanuts with something else, maybe sunflour seeds or pumpkin seeds. This recipe sounds yum and would suit my gluten free person but not my nut free person. Thanks
VJ cooks says
Sorry Meryl, the peanuts are the hero of this recipe. I would make something different altogether.
Bec says
Is it best to use solid coconut oil and melt rather than liquid coconut oil. And would like to make a little salty where would be best to add salt. Can this be kept in fridge? Thankyou
VJ cooks says
I've only ever used solid coconut oil! YEs feel free to add more salt and store in the fridge or freezer.
Julie Adams says
This is yummy and all my love it !
VJ cooks says
I'm so happy to hear that, Julie! I agree, it is absolutely sensational and we all love it in the office too!
Lynn Harrison says
Could you use butter instead of coconut oil?
VJ cooks says
I haven't tried that sorry.
Alison says
Delicious!! I made this with almonds instead as it's all I had. Chopped them up in the food processor a little before adding the dates, its very yummy!
VJ cooks says
Oh yum, that sounds delicious! Thanks for the tip, Alison!