Peanut Butter Nutty Chocolate Slice

Ingredients

VEG, VGN, DF, RSF

20 minutes + setting time

Roughly 25 pieces

• 2 cups rolled oats 
• 1½ cups roasted almonds
• 1 cup firmly packed & pitted Medjool dates OR packet dates softened in boiling water for 10 minutes then drained 
• 1½ cups smooth peanut butter (crunchy peanut butter will lead to a more crumbly slice)
• ½ cup pure maple (or you could use honey or rice malt syrup)
• 1 tsp vanilla extract, paste or powder
• Generous pinch of sea salt
• 200g dark chocolate
• 2-3 tbs coconut oil (optional)

Method

1. Blend the oats and almonds together until the mixture is coarsely fine.
2. Add the dates, peanut butter, maple, vanilla, and salt, and blend until dough-like ball forms and all the dates have mostly blended into the mixture.
3. Press the mixture into a paper-lined large brownie tray (roughly 22cm x 28cm | 9inch x 11inch ) and pop into the freezer to set while you’re melting the chocolate.
4. In a small saucepan, melt the chocolate and coconut oil together on low heat until melted and combined. The coconut oil here is optional. I like to add it because I find the set slice is easier to slice and fewer cracks appear on the chocolate top. A plain dark chocolate mixture works just as well but you may find a few more cracks appear when slicing later on.
5. Pour the melted chocolate over the slice and place back into the freezer to set for a couple of hours or overnight.
6. Remove the slice from the freezer, sprinkle with a little extra sea salt (optional), and slice into bite-sized pieces.
7. Store the slices in an airtight container in the fridge or freezer. This slice will keep for a couple of weeks in the fridge and a couple of months in the freezer. Enjoy!