This no bake Raw Cacao Peanut Butter Slice is perfect for the chocolate/peanut butter lovers out there. What a combo. How could you not love a chocolatey base covered in a smooth and creamy peanut butter topping?
I developed this recipe for Bare Blends, using their raw cacao whey protein and their raw cacao powder. I like their protein blends because they’re natural, good quality and only sweetened with stevia. I boosted the slice with some protein to keep you feeling satisfied and added some extra raw cacao powder for a chocolatey antioxidant boost.
I kept the sugar content low (the peanut butter adds natural sweetness) and the slice is also gluten-free and grain-free. You can keep it in the fridge or freezer for a post-workout snack or an after dinner treat!
More healthy no bake slice recipes
These Vegan Peanut Butter Bars only require four ingredients. They’re a healthy version of old fashioned chocolate peanut butter bars.
For a healthy caramel slice, check out this Easy No Bake Vegan Slice.
This Chocolate Raspberry and Chia Slice starts with a chocolate biscuit base, followed by a dreamy raspberry filling and chocolate topping.
This Vegan No Bake Chocolate Mint Slice is perfect if you enjoy choc mint desserts like me.
You can find all of my bars and slices on the Bar and Slice Recipes page.
Raw Cacao Peanut Butter Slice Recipe
Serves
12 pieces
Prep time
15 mins
Cook time
1 hour chilling
Ingredients
For the base
- 1/2 cup raw nuts
- 1/2 cup unsweetened desiccated coconut
- 1/4 cup chocolate whey protein powder
- 2 x 20ml tablespoons raw cacao powder (or cocoa powder)
- 2 x 20ml tablespoons extra virgin coconut oil, melted
- 2 x 20ml tablespoons rice malt syrup (or pure maple syrup or honey)
For the topping
- 1/3 cup natural smooth peanut butter
- 2 x 20ml tablespoons extra virgin coconut oil, melted
- Pinch of sea salt
Method
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1Line a 10 x 16cm container with baking paper or cling film.
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2To make the base, process the nuts, coconut, protein powder and cacao powder together in a food processor until you get fine crumbs. Add the coconut oil and rice malt syrup and mix until everything is well combined. Press the mixture firmly into the prepared container and set aside in the fridge.
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3To make the topping, mix all of the topping ingredients together in a small bowl until well combined. Spread the mixture over the base, then put the container back into the fridge for an hour or so until set.
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4Once set, remove the slice from the container and cut into pieces with a sharp knife.
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5Store in the fridge or freezer.
Notes
I use an Australian 20ml tablespoon. 1 x 20ml tablespoon = 4 teaspoons.
It’s best to use a natural peanut butter that contains peanuts only (if salt is added to the peanut butter, omit the pinch of sea salt from the topping).