Easy No Bake Chocolate Peanut Butter Slice

This Chocolate Peanut Butter Slice is a simple, no bake vegan, paleo, gluten, and refined-sugar free recipe that tastes delicious! Made with an oat and almond flour base, a perfectly gooey fudgey centre and dark chocolate topping, this slice is ever so decadent!

Peanut butter lovers, you are in for a treat! And to those who are not so keen on peanut butter, prepare to be converted!

This no bake chocolate peanut butter slice is uh-amazing. But seriously….coming from someone who was never keen on the flavour of peanut butter growing up… this dessert is life changing!

But here’s the problem… this slice is so good that I can’t even be in the same room without having the urge to reach into the cupboard and grab another slice.

This chocolate peanut butter slice is the ultimate healthier dessert. This recipe is so simple to make, incorporates the benefits of dark chocolate, and is so wonderfully rich and decadent! Made of an oat and almond flour base, a gooey, fudgey centre and topped with a rich dark chocolate layer, this slice is sure to impress.

But what’s the best part about this dessert? It requires no baking!

Yup! This no bake chocolate peanut butter slice takes just 30 minutes to prepare! Just combine the ingredients for each layer, press into a baking tin, top with melted dark chocolate and pop in the freezer to harden and voilà  …there you have it! The perfect chocolate peanut butter slice! Need I say more?

Ingredients You’ll need

• Oat flour. The main ingredient we use in the base layer!
• Almond meal. Adds moistness and has a rich nutty taste that works wonderfully when combined to form the base layer.
• Coconut flour. Used in the peanut butter layer and gives a mild, sweet taste.
• Cacao powder. I use organic fair trade cacao powder here.
• Maple syrup. Just a bit, to give a subtle sweetness to the base and middle layer.
• Nut butter. I used a natural smooth unsalted peanut butter here, but you can use any nut butter you like (ie. tahini, cashew, almond, hazelnut) to make the perfect smooth, fudgey middle layer!
• Dark chocolate. Good quality dark chocolate is the key to the best chocolate topping! Here I use 85% dark chocolate (I personally like a higher percentage of cocoa) but if you prefer a less strong flavour, I would recommend opting for a lower percentage.

What is so good about this recipe?

• It’s gluten-free, vegan*, paleo and refined-sugar free!
• As this is a raw dessert, no baking is required.
• Simple to make and comes together in just 30 minutes.
• Minimal equipment required. You’ll only need a square tin (20 x 20 x 4.5 cm), spatula and couple of bowls to throw this together!
• Only 8 ingredients: oat flour, almond meal, cacao, maple syrup, almond milk, coconut flour, peanut butter and good quality dark chocolate.
• Freezes well. This slice may be stored in the freezer for 1-2 months and can be enjoyed directly from the freezer!

How to make this recipe

To make the base layer, add the oat flour, almond meal, cacao, maple syrup and almond milk to a medium bowl and stir to combine. The mixture should start to stick together when you press it between your fingers.

Using the back of a spoon, press the mixture into the base of a 20 x 20 x 4.5cm baking tray lined with baking paper. Place in the freezer to harden while you prepare the peanut butter filling.

Then, to make the creamy peanut butter filling, add the peanut butter, coconut flour and maple syrup to another medium bowl. Using a spoon, stir the mixture to combine.

Using a spatula, spread the mixture evenly over the oat and almond flour base. Place the pan back in the freezer for 30 minutes until the peanut butter mixture becomes firmer.

Melt the dark chocolate in a glass bowl over a pot of boiling water. Remove from heat and let cool slightly, then pour the chocolate mixture over the peanut butter filling. Using a spatula, smooth the chocolate into an even layer. Tap the pan a few times to help even out the chocolate and to remove any bubbles that may form.

Transfer the pan to the freezer. Freeze for 45-60 minutes, or until hardened. Remove from freezer, slice into 16 squares or 32 rectangular bars and enjoy.

Tips and Variations

• If you are unable to source oat flour, you can easily make it yourself from rolled oats! Measure out the oats, add to a food processor and blend on high until it resembles a soft powder like consistency.
• If you are looking to make this slice vegan, be sure to double check the ingredient label, as some brands add milk, or fillers developed from dairy, such as milk fat, to their dark chocolates. Here I used 2 blocks of the Lindt Dark Chocolate Excellence bar (85% cocoa).
• Storage Instructions: These slices may be stored in an airtight container in the freezer for 1-2 months. Prior to serving, remove the slices from the freezer 5 minutes before enjoying to thaw slightly.
• To prevent the chocolate from cracking when cutting into slices, dip a knife into boiling water, wipe clean and score the slice into squares. The knife will soften the chocolate and cut it without cracking on the top.

Easy No Bake Chocolate Peanut Butter Slice

0 from 0 votes

Recipe by Lucy | Gluten Free Essence Course: DessertCuisine: AustralianDifficulty: Easy

Yields

16

squares

Prep time

30

minutes

This Chocolate Peanut Butter Slice is a simple, no bake vegan, paleo, gluten and refined-sugar free recipe that tastes delicious! Made with an oat and almond flour base, a perfectly gooey fudgey centre and dark chocolate topping, this slice is ever so decadent!

Ingredients

• Base

• 1 1/2 cups oat flour

• 1 cup almond flour (ground almond meal or blanched almond flour)

• 2 tblsp cacao powder

• 2 tblsp maple syrup

• 3 tblsp almond milk

• Peanut butter filling

• 1/3 cup maple syrup + 2 tblsp

• 1/2 cup coconut flour

• 1 cup peanut butter

• Chocolate topping

• 2 blocks (200g) good quality dark chocolate*

Directions

• Line an 8-inch square baking pan with baking paper. Set aside.
• Add the oat flour, almond meal, cacao, maple syrup and almond milk to a medium bowl. Using a spoon, stir and fold until thoroughly mixed and thickened, with no flour patches remaining. The mixture should stick together when you press it between your fingers.
  
• Spread the mixture evenly into the bottom of the pan and place in the freezer while you prepare the peanut butter layer.
• Add the peanut butter, almond milk and maple syrup to another medium bowl. Stir to combine.
  
• Using a spatula, spread the peanut butter mixture evenly over the oat and almond flour base. Place the tray back in the freezer for 30 minutes until the peanut butter mixture begins to set.
• Melt the dark chocolate in a glass bowl over a pot of boiling water. Remove from heat and let cool slightly, then pour the chocolate mixture over the peanut butter filling. Using a spatula, smooth the chocolate into an even layer. Tap the pan a few times to help even out the chocolate and to remove any bubbles that may form.
• Transfer pan to freezer. Freeze for 45-60 minutes, or until hardened. Remove from freezer and slice into 16 squares or 32 rectangular bars. Enjoy!
  
  

Notes

• If you can’t source oat flour, you can make it yourself from rolled oats! Just measure out the oats, add to a food processor and blend on high until it resembles a soft powder like consistency.
• If you are looking to make this slice vegan, be sure to double check the ingredient label, as some brands add milk, or fillers developed from dairy, such as milk fat, to their dark chocolates. Here I used 2 blocks of the Lindt Dark Chocolate Excellence bar (85% cocoa).
• Storage Instructions: These slices may be stored in an airtight container in the freezer for 1-2 months. Prior to serving, remove the slices from the freezer 5 minutes before enjoying to thaw slightly.
• To prevent the chocolate from cracking when cutting into slices, dip a knife into boiling water, wipe clean and score the slice into squares. The knife will soften the chocolate and cut it without cracking on the top.

Did you make this recipe?

Leave a comment below, take a pic and share it on instagram with the hashtag #glutenfreeessence and tag @glutenfreeessence. I love hearing from you!

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