Recipes

Chocolate Peanut Slice

I love peanut butter, well any nut butter I love. There is something about the perfect combination of salty, creamy and sweet that I love. They are also a great source of good quality fats to provide energy to our bodies and helping out body absorb our fat soluble vitamins; A,D,E and K.

My cousins were putting on a BBQ to celebrate the amazing weather that we have been lately. Since a health scare of their own, and be moving home, mProcessed with VSCO with g3 presety entire family has been eating a lower carb, healthier diet. This meant our BBQ had a kumara and spring onion salad with Raglan Coconut Yoghurt dressing, raw fish ceviche, green salad, steak, sausages, and kebabs with steak, mushrooms, zucchini, and capsicum.

I decided I would make dessert. It was supposed to be Dr. Libby’s caramel slice from her book Sweet Food Story. However, it turned out to be a delicious nutty slice. I definitely wasn’t complaining when I had the first taste test. It also has the yummiest dark chocolate on top which is dairy free and soy free.

Overall the adapted version of Dr. Libby’s Caramel Slice ended up being way better and lower in carbs than the original. It makes the perfect treat when friends pop over for tea and coffee or for a sweet treat after dinner.

Chocolate Peanut Slice

Base:

125g walnuts

1/2 cup of shredded coconut

4 dates, chopped roughly

1/4 tsp vanilla paste/essence

1/2 tsp ground cinnamon

1 tbsp psyllium husk

1tbsp water

pinch of salt

Pop all ingredients into the food processor and mix until well combined and slightly sticky. Line a baking loaf with baking paper and press the mixture firmly into the loaf tin. Place in freezer until filling is ready.

Filling:

1/2 cup coconut oil melted

1/4 cup of almond butter

1/4 tsp vanilla paste/essence

pinch of salt

1/2 tsp of black molasses

Place all ingredients into the food processor and mix until well combined. Pour over the base and place back into the freezer until chocolate is ready.

Chocolate:

65g of cacao butter

1/3 cup of cacao powder

2 tsp 100% maple syrup

In a saucepan place, the cacao butter on a medium heat until melted. Take off the heat and add cacao powder, maple syrup, and stir until well combined and no cacao powder balls. If it starts to harden place back on heat. Pour chocolate over top of the filling. Place into the freezer until chocolate is hardened.

Once the chocolate has hardened leave the slice in the fridge. It will last for 7 days in the fridge if you don’t eat it all at once.

Peace and Love,

Samantha

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