The recipe that I adapted this from required the peanut mixture to be rolled into bite sized balls but I got about four done before I threw in the towel. I decided to improvise by turning it into a slice but it looked a little naked once I pressed it into the slice tin, so on went the chocolate topping. And you know what? They accidently taste like Reese’s Peanut Butter Cups. Except that they have more texture (which I like) and there is no sugary centre that sets my teeth on edge (which I love). This can be made vegan by using agave instead of honey and vegan chocolate for the topping. I have whipped this up a few times now and it is so quick and easy but big impact flavour-wise. You would get serious brownie points if you gave this to any chocolate-peanut-butter-lovers.
Peanut Butter Slice (No Bake, Gluten Free)
1 cup almonds
1 tsp vanilla extract
1/2 tsp cinnamon
1 cup pitted dates, chopped
1/2 cup peanut butter
2-3 tbsp honey (or any kind of liquid sweetener)
big pinch of salt
1/2 cup dark choc chips
2 tbsp coconut oil
Line a slice tin with baking paper.
Pulse the almonds in a food processor until they become a rough meal.
Add in the vanilla, cinnamon, dates, peanut butter, honey and salt, pulsing until it reaches an even consistency and sticks together when you pinch it (if it doesn’t, keep adding honey 1 tablespoon at a time and pulsing until it does).
Press the mixture evenly and firmly into the prepared slice tin.
Gently melt the chocolate and coconut oil together ( I use the microwave) then spread evenly on top of the peanut butter mixture.
Chill in the fridge until the chocolate is set then cut into small pieces.