Guilt-less Desserts & Treats for your Family

Peanut Butter and Chocolate Slice

Pull back the search party.

Don’t send out the rescue chopper or the sniffer dogs.

I’m still here.

I know, I know. It’s been a while since my last recipe post. I’m sorry.

But there have been reasons. Nothing dramatic, nothing worthy of a Netflix original or a Hallmark movie. Just life.

You know the one that gets in the way of doing stuff?!

Sadly, Mummy Made.It doesn’t have top shelf priority in my life. I would love to devote more time to it but it doesn’t pay the bills (or make any profit) and much of my spare time is taken up running, cooking or asking the kids for the 100th time to pick up their towels. But know that I do love creating recipes and I hope that they bring you and your family tasty joy. That’s always been my aim; to conquer food envy and to make sure everyone gets to have their piece of cake at the party.

And if you do want to support Mummy Made.It please share my recipes so even more people can eat #hiddenveggies, buy an eBook or visit my Work with Me page.

This Peanut Butter and Chocolate Slice is (or should I say was!) amazing. I was going to call it a Raw slice (better googleability) but technically it’s not as it uses sweet potato puree as a base for the peanut butter filling. So whilst there is technically no cooking in this recipe it does use a pre-cooked ingredient so it’s raw-ish. Either way, it tastes like one piece is not enough (warning; it isn’t).

The base of this Peanut Butter and Chocolate Slice is my healthy Chocolate Tiny Teddies, but instead of making cookies it is pushed down into a small loaf pan. As it uses Coconut Oil, the chocolate cookie base will harden as it is left in the fridge. I found the fudgey texture this gives better than the crispiness that baking the base would give it.

The Peanut Butter filling of this Peanut Butter and Chocolate Slice is the same as the tasty Peanut Butter Ice Cream. To make the filling more fudge like/hold it’s shape I have added melted coconut oil. You could also use gelatine but this would make it non-vegan (dissolve 1 ½ teaspoons in 3 tablespoons of cream then heat it to dissolve and stir it through). My favourite thing about this filling is the #hiddenveggies. Not surprisingly I have used Sweet Potato but Cauliflower puree can also be used. Just add extra teaspoons of vanilla if using cauliflower as it has a stronger flavour.

The top of this Peanut Butter and Chocolate Slice is simply homemade dairy free chocolate. Make it, pour it on and let it set in the fridge….then devour!!!

This Peanut Butter and Chocolate Slice could also be made into an ice cream slice/cake. Just don’t add the coconut oil to the filling and set it for 4 hours in the freezer.

Peanut Butter and Chocolate Slice

This Peanut Butter and Chocolate Slice is secretly healthy!!!! Sweet Potato is used to make a creamy filling over a raw biscuit base.
Prep Time8 mins
Setting Time4 hrs
Course: Dessert
Cuisine: Hidden Veggies
Keyword: Gluten Free
Servings: 10
Author: Lisa


Peanut Butter Chocolate Slice

    Raw Chocolate Base

    • 1/4 Cup Coconut Oil slightly softned not melted
    • 1/4 Cup Maple Syrup Rice Malt Syrup or Honey can be substituted
    • 1 teaspoon Vanilla Extract
    • 1/2 Cup minus 1 Tablespoon Arrowroot/Tapioca Flour
    • 1/3 Cup Coconut Flour
    • 3 Tablespoons Cocoa

    Peanut Butter Filling

    • 1/4 Cup cooked Sweet Potato puree to cook a sweet potato; place a whole unpeeledsweet potato in a moderate oven and bake for 1 hour or until mushy inside. Peel the skin and remove the mushy insides
    • 1/3 Cup plus 1 Tablespoon Peanut Butter smooth is best
    • 1/2 Cup Coconut Cream place an opened can of coconut cream/milk in the fridge overnight and spoon off the thickened cream to use. place an opened can of coconut cream/milk in the fridge overnight. Scoop off and use the thickened creamdiscarding the watery remains.
    • 2 Tablespoons Maple Syrup/Rice Malt Syrup Taste and add an extra 1/2 Tablespoon if needed
    • 2 teaspoons Vanilla Extract
    • 1/4 Cup melted Coconut Oil

    Chocolate Topping

    • 1/4 Cup Coconut Oil
    • 1 Tablespoon Maple Syrup
    • 1 teaspoon Vanilla Extract
    • 1/4 Cup Cocoa
    • Dash Salt


    Peanut Butter Chocolate Slice

      Raw Chocolate Base

      • Put all the ingredients  into a blender/mixer and process until combined. Scrape the edges down to ensure that all the ingredients are incorporated.
      • Alternatively use a bowl, a mixing spoon and some arm strength and mix until combined.
      • Line a 20 cm (8 inch) x 10 cm (4 inch) loaf tin or a small slice tray. Push the biscuit mixture into the tin and place in the fridge for 30 minutes before adding the filling.

      Peanut Butter Filling

      • Place all the ingredients into a blender and process until smooth.
      • Pour over the chocolate base and palce in the fridge for at least 4 hours (longer is fine).

      Chocolate Topping

      • Over a very low heat, melt the Coconut oil in a saucepan.
      • Add the maple syrup and stir
      • Add the cocoa and whisk to combine.
      • Allow to thicken slightly, but DO NOT boil or over heat (as this causes the coconut oil to separate).
      • Pour over the peanut butter filling and place in the fridge for at least 1 hour to set (longer is fine).

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