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

By Nici Wickes
  • 20 mins preparation
  • Makes 15 centimetre
  • Print


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


  • Makes 10cm x 15cm slab. - Because coconut oil has such a low melting point and we are heading into warmer weather, store this slice in the refrigerator to keep it firm.

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