Nuts, dates, coconut and cocoa

With nuts, dates, coconut and cocoa as the basic ingredients in this delicious slice, you don’t have to feel so bad about eating it.

However, this CHOCOLATE PEANUT BUTTER SLICE will test your willpower, because stopping at one slice is almost impossible – just ask Cath and Bree – haha!

What you need
For the Base
¾ cup (120g) natural almonds
½ cup (40g) desiccated coconut
6 fresh dates – pitted
¼ cup (60g) coconut oil – melted

For the Filling
¾ cup (210g) smooth peanut butter
8 fresh dates – pitted
½ cup (125ml) rice malt syrup

For the Topping
1/3 cup raw cacao powder
¼ cup (60g) coconut oil – melted
¼ cup (125ml) rice malt syrup

What to do
Lightly grease a 20cm x 30cm slice tin and line with baking paper.
Place the almonds in a food processor and process until finely chopped.
Add the coconut, dates and oil, and process until well combined.

Press the mixture into the base of the prepared tin and refrigerate for 30 minutes or until firm.

To make the filling,  place peanut butter, dates and rice malt syrup in a food processor and process until smooth.

Spread evenly over the base and refrigerate for 1 hour or until firm.

To make the topping, place cacao, oil and rice malt syrup in a heatproof bowl over a saucepan of simmering water and stir until smooth.

Remove from the heat and spoon over the filling.
Refrigerate for 3-4 hours or until set.
Remove from the tin and slice to serve. This is a rich slice, so keep pieces small.
Store in an airtight container in the refrigerator for up to 1 week.

Makes 24

TIP: To make it easier to lift out the slice from the tin, leave two ends of the baking paper a little longer than the size of the tin.

The chocolate topping it will start to set quickly once you remove it from the heat, so you should make it just before you need it and spread it over the filling immediately to ensure it spreads evenly.

A slightly adapted Donna Hay recipe – I used a little less rice malt syrup.