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Looking at these decadent raw peanut butter caramel slice, don’t you just want to eat the whole tray up!
Well guess what? You can! 😱
Made from all natural sweetness like dates and a little maple syrup, you can indulge in these peanut butter caramel slice and not have to feel guilty about your sugar intake.
And with no baking required, it’s never been easier.
That perfect bite!
Had like 10 of these peanut butter caramel slice before I was finally happy with the perfect bite shot…😅😂🤣
But like I said, with no added sugar, I can get my sugar fix without the added carbs, calories, sugar high and tooth decay!
To Make
This recipe makes a 23cm x 18cm tray. Roughly 21 slices depending on big or small you want your slice.
Base
- 2 Cups of Medjool Dates
- 1 Cups of Roasted Peanuts
- 2/3 Cups of Shredded Coconut
- 2 Tbsp Cocoa Powder
- 1 Tbsp Vanilla Extract
- 2 Tbsp Maple Syrup
Put all base ingredients into the food processor and blitz till it resembles fine crumbs or desired texture (Crunchy or Smooth).
Pour mixture into a lined baking tray and press mixture evenly into tray.
Peanut Butter Caramel
- 3 Cups of Medjool Dates
- 2/3 Cups of Smooth Peanut Butter
- 60 Mil of Hot Water
Put all peanut butter caramel ingredients into the food processor and blitz till smooth.
Pour peanut butter caramel mixture on to base mixture, making sure to spread caramel mixture evenly covering the whole base.
Chocolate Coating
- 120 Mil Coconut Oil (Liquid)
- 1/4 Cup of Cocoa Powder
- 1/4 Cup of Maple Syrup
- 1/2 Tsp of sea salt flakes for garnish
Mix all ingredients into a bowl till incorporated.
Pour chocolate mixture on top of peanut butter caramel, making sure all is covered evenly.
Let chocolate coating set for 10 min, then sprinkle some sea salt flakes evenly over chocolate coating.
To Finish
Place tray into fridge to set for 1 – 2 hrs.
Tips
Put tray in fridge to set for 30 min per stage to make it easier to pour the next layer.
Peanut Butter Caramel Slice can be stored in a airtight container in the fridge for 1 month, that’s if you haven’t eaten them all… lol
Enjoy!
Di x
No Bake peanut Butter Caramel Slice
Ingredients
Base
- 2 cups medjool dates
- 1 cup roasted peanuts
- 2/3 cups shredded coconut
- 2 tbp cocoa powder
- 1 tbsp vanilla extract
- 2 tbsp maple syrup
Peanut Butter Caramel
- 3 cups medjool dates
- 2/3 cups smooth peanut butter
- 60 mil hot water
Chocolate Coating
- 120 mil coconut oil liquid
- 1/4 cups cocoa powder
- 1/4 cup maple syrup
- 1/2 tsp sea salt flakes for garnish
Instructions
Base
-
Put all base ingredients into the food processor and blitz till it resembles fine crumbs or desired texture (Crunchy or Smooth).
-
Pour mixture into a lined baking tray and press mixture evenly into tray.
-
Put tray in fridge to set for 30 min
Peanut Butter Caramel
-
Put all peanut butter caramel ingredients into the food processor and blitz till smooth.
-
Pour peanut butter caramel mixture on to the cooled base mixture, making sure to spread caramel mixture evenly covering the whole base.
-
Put tray back in fridge to set for 30 min
Chocolate Coating
-
Mix all ingredients into a bowl till incorporated.
-
Pour chocolate mixture on top of cooled peanut butter caramel, making sure all is covered evenly.
-
Let chocolate coating set for 10 min, then sprinkle some sea salt flakes evenly over chocolate coating.
-
Place tray back into fridge to set for 1 – 2 hrs.
-
When ready to serve, remove from tray and cut slice into desired sizes.
Recipe Notes
Peanut Butter Caramel Slice can be stored in a airtight container in the fridge for 1 month.
*Nutrition information is approximate and is meant as a guide only*
