Chocolate and salted peanut slice

This dessert combines lots of superfoods into one gloriously delicious slice! With nuts, coconut sugar, coconut oil, plant-based milk and dark chocolate, this slice is beautifully sweet while also being surprisingly light.

By Nici Wickes
  • 30 mins preparation
  • 20 mins cooking plus chilling
  • Serves 8 - 10
  • Print


  • 1 cup almonds, ground to a fine meal
  • 1/4 cup coconut sugar (you can use brown sugar)
  • 1/4 cup cocoa
  • 2 tbsp coconut thread
  • 2 tbsp coconut oil, melted
  • 1 tbsp flaxseed meal mixed with 2 tbsp water
  • 1 tsp vanilla extract
  • 1 tsp orange zest
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 cup plant milk (eg, almond, soy, rice, coconut)
  • 400 ml coconut milk (or other plant-based milk), plus 2 tbsp extra
  • 100 g maple syrup
  • 40 g cocoa
  • 1 tbsp cornflour
  • 100 g dark chocolate, roughly chopped
  • 2 tbsp coconut oil
  • 1/3 tsp sea salt
  • 1/3 cup roasted peanuts, roughly chopped


  • 1
    Preheat oven to 180°C. Line a 23cm loose-bottomed tart tin.
  • 2
    Mix all of the base ingredients together and press into your prepared tart tin. Bake for 15-20 minutes or until firmed up. Cool.
  • 3
    Make the filling by heating up the 400ml of milk with the maple syrup in a saucepan. While it heats, mix together the cocoa, cornflour and extra milk until it's lump-free. Pour this into the milk and maple mixture, stirring until it thickens – about 5-7 minutes. The mixture won't be super thick, more like a light custard. Add the chocolate and coconut oil to the custard, whisking until smooth and shiny.
  • 4
    Pour into your cooled, cooked base (fill it right to the top) and chill until set – about 2-3 hours or overnight.
  • 5
    Before serving, sprinkle with sea salt and peanuts.


To make flax meal, grind up flax/linseed seeds to a powder. Experiment with different sweeteners in baking and desserts. Maple syrup, honey, malt, agave and dates are all good substitutes for highly-processed white sugars.

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