Crunchy Peanut Butter Slices

March 16, 2018

 

 

Heads up, this recipe is epic. It’s so epic, that it is taking every inch of my will power right now just to resist eating the entire batch sitting in my fridge. I’ve just made an updated version of my peanut butter rocky road for a meet up with friends, and let me tell you, they might just be better than the originals. These crunchy PB slices are gooey yet crunchy, salty yet sweet, and OH SO chocolaty.

 

Packed full of whole and nourishing ingredients such as dates, almonds and cacao powder, they make for the perfect healthy, filling treat to brighten up your day. I always recommend opting for the highest quality ingredients when making raw desserts, such as nut butters made from one ingredient – nuts. There are a whole host of brands out there that pack their products full of unnecessary sweeteners and junk, so read labels and choose minimal ingredients where you can.

 

 

Ingredients: for the base

2 cups of raw almonds

20 medjool dates, pitted

2 tbsp of maple syrup (can leave out if opting for lower sugar)

3 tbsp of raw cacao powder

 

Peanut butter layer:

½ cup of crunchy peanut butter (I love Meridan)

 

Chocolate:

1 cup of cacao butter buttons (I use Green Orgins)

3 tbsp of raw cacao powder

1 tbsp of maple syrup

2 tbsp smooth almond butter

 

 

1 Start with the base. Place the almonds in a food processor and blitz until crushed. Add in the remaining ingredients and blend until a sticky dough forms that holds together nicely.

 

2 Press the chocolate dough into the base of a lined baking tray, ensuring the mix is tightly packed and even. The base should be around one inch thick.

 

3 Spread the crunchy peanut butter thickly over the base. Set in the freezer for at least half an hour to set whilst you make the chocolate top.

 

4 Place all of the chocolate ingredients into a bowl over a pan of simmering water. Allow everything to melt down whilst you gently whisk. Pour the chocolate over the peanut butter and chocolate base before placing into the fridge to completely set.

 

5 Slice into squares and store in the fridge until ready to eat.

 

 

* Buy yourself a set of measuring cups – All my recipes are created this way as it makes life a lot easier. So when I say 1 tbsp, I mean an actual tablespoon measured out, not just a regular spoonful.

Share on Facebook
Share on Twitter
Please reload

SEASONAL FEASTING & NORISHING INDULGENCE.

 

I'm Megan, nutrition coach and wellness enthusiast, recipe developer, content creator and avid nut butter addict. 

Welcome to my blog, where you'll find a selection of nourishing yet oh so indulgent recipes, recommendations on the most amazing places to eat in the capital (and across the globe) + endless nutritional information, tips and advice. 

Feel free to get in touch with any content writing requests,  food photography queries or blog collaborations. If you have any questions regarding nutrition coaching, send me an email at 

mmhallett@hotmail.co.uk to talk all things food! 

@MEGANHALLETT

  • Instagram - Grey Circle

RECENT POSTS

Please reload

IMG_9341.jpg
SOUP1.jpg
IMG_9929.jpg
thumbnail_AllisWell.jpg
IMG_0328.jpg

FOLLOW ME @MEGANHALLETT

INTRODUCING MY FIRST COOKBOOK... 

Screen Shot 2019-05-13 at 11.00.43.png

Institute of Integrated Nutrition Cert. Holistic Health Coach, studying Nutritional Therapist (College of Naturopathic Medicine), recipe developer, food writer and photographer. Cookbook AUTHOR.

Email me for any holistic health coaching enquires (visit the work with me page for more info), food or recipe writing projects -mmhallett@hotmail.co.uk