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Raw Choc Peanut Butter Slice

My baking endeavours are pretty hit and miss. God knows how much cacao and coconut oil I’ve wasted (oops) on desserts that haven't turned out right. Which is why I was so excited when this choc peanut butter slice turned out to be one of the tastiest things I’ve ever made. Especially as I just winged the recipe!

What I love about it – apart from its awesome taste, of course (chocolate + peanut butter = magic every time) – is how easy it is.

Normally I don’t bother with desserts that have a base AND a filling AND a topping. They always seem too complicated and fiddly… too many ingredients and steps. But this was actually really easy, and only took about 15 minutes to make. And most of the things you need are already probably in your pantry, or else available at a supermarket. (No trip to an obscure health shop to track anything down required.) Hurrah! So here’s the recipe.

Makes approx. 16 small pieces

peanut butter slice


1 cup almonds
½ cup dates
1 tablespoon protein powder (I like a vanilla one)
1 tablespoon coconut oil, melted
1 tablespoon coconut water

¾ cup peanut butter (or any other nut butter)
½ cup coconut oil, melted
¼ cup coconut water
Sprinkle of sea salt

½ cup coconut oil, melted
½ cup cacao powder
2 tablespoons coconut milk
1 tablespoon sweetener (I used rice malt syrup)
Sprinkle of sea salt


  1. To make the base, use a food processor to combine the almonds, dates and protein powder. Once thoroughly combined, add the coconut oil and water and mix thoroughly.
  2. Line a small baking tin or plastic container with gladwrap (so the slice comes out easily). Press the base mixture in firmly.
  3. To make the filling, combine all ingredients and pour over base. It will need to get a bit hard before adding the topping, so place in the freezer for 10 minutes while you make the topping.
  4. To make the topping, combine all ingredients. When the filling/base is firm, pour or spread mixture over.
  5. Leave to set in the fridge until hard, then cut into pieces and enjoy!


  • The number of pieces it yields depends on the size of the container you use. I used about 12x12cm one (not particularly large), so each was quite small but thick. But it would be just as good if you used a bigger container and made it a bit thinner.
  • It’s best to leave the slice in the fridge until just before serving otherwise it gets a bit soft (or freezer if it will be out for a while).
  • This recipe is really adaptable - e.g. try adding a tablespoon of chia seeds to the base, or sprinkle cacao nibs on the topping.

This is one of my favourite raw desserts, and I know you’ll love it too. So if you give a try, don’t forget to tag me on Instagram @jenna.westphal and hashtag it #jennawestphal so I can see it!


Jenna x_42

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