• Partnered with
  • Quick
  • Easy
  • Makes 15 cm
  • 20 mins prep

Raw choc maple peanut butter slice

Raw choc maple peanut butter slice

Chocolate, maple syrup, peanut butter – what’s not to love? Nici Wickes' raw slice is a winner. This recipe isn’t too heavy with coconut oil and tastes just like a Snickers bar


Raw choc maple peanut butter slice

  • 1/2 cup regular dates, soaked in boiling water for 20 minutes, then drained well
  • 2 tbsp dark cocoa powder
  • 1 cup roasted almonds, blitzed into fine powder (or use ground almonds)
  • 25 g coconut oil, melted
  • 25 g quality dark chocolate (70% cocoa), chopped
  • 100 g peanut butter (this is about 5-6 tbsp)
  • 4 tbsp maple syrup
  • decent pinch of sea salt
  • 1 cup desiccated coconut


  • 1 tbsp peanut butter
  • 2 tbsp maple syrup (or honey)
  • cacao nibs (or choc chips) to garnish


  1. Squeeze any excess water from the dates, then process with the cocoa and almonds. Press the mixture in an even 1cm layer into a sandwich tin. Don’t worry if it doesn’t cover the entire base. Refrigerate.
  2. In a small saucepan, melt the coconut oil, then add the chocolate. Cover with a tea towel and leave for 10 minutes before whisking together.
  3. Process the peanut butter, maple syrup and salt. Add the melted chocolate mixture and coconut. Stir to combine.
  4. Spoon over the firmed base and smooth with the spoon.
  5. For the topping, melt the peanut butter and maple syrup together. Drizzle over the slice. Sprinkle on the cacao nibs to garnish. Refrigerate.
  6. Slice into small squares and eat up!
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