Peanut Butter Slice
Name a better combination than peanut butter and chocolate… I’ll wait… But seriously, I really think that it’s one of the top taste combos ever discovered. Sweet and smooth chocolate that’s melting on your tongue with the salty, rich, sticky peanut butter. Match made in heaven. Absolute perfection. Explosion on your taste buds. Ok, I guess I really expressed how much I like peanut butter and chocolate. And if you agree with any of my statements, you have to try this Peanut Butter Slice. And if not? I’m afraid we can’t be friends anymore. Just joking, I think you still need to try it and maybe you’ll change your mind.
I used sugar free maple syrup in the slice to make it lower in carbs, but feel free to use the real deal if that’s your thing. And I don’t think you can go wrong with either milk or dark chocolate, both will taste just fabulous on it. Same apply for the peanut butter itself, smooth or crunchy, you choose. However, I definitely recommend using peanut butter with good quality ingredients and without all the unnecessary added things. Meaning that peanut butter should be just peanuts and salt (or just peanuts), nothing else is needed in the jar. Also, if you can get a dark roasted peanut butter, then you should really try it, because it makes the slice even better in my opinion.
So which version will you go for?
- 1 jar peanut butter
- ⅔ cup coconut oil
- ⅓ cup maple syrup
- 5 medjool dates
- ½ tsp guar gum
- 1½ cups almond meal
- ½ cup desiccated coconut
- 150g chocolate
- Chop the dates into very small pieces.
- Place the peanut butter, coconut oil, maple syrup and chopped dates into a small pan and place the pan on a low heat. Warm the mixture slowly until it gets runny, stirring it the whole time, so it doesn't get burnt. It doesn't have to be hot, just warm, so it gets easier to work with.
- Pour the mixture into a blender and blend until the dates dissolve completely. You can use a stick blender too.
- Pour the mixture into a small mould. I used a silicone mould, so it was easier to take the slice out of it after.
- Place the mould into a fridge for 1 hour to let the mixture set.
- Then melt the chocolate (you can add 1 tbsp of coconut oil into it to make it smoother and shinier) and pour it over the slice.
- Place the mould back to the fridge for at least 1 more hour, so it has time to set before slicing.
- Serve straight out of the fridge and keep in the fridge for up to 7 days or in the freezer for up to 2 months.