Peanut Butter & Cacao Slice

The other day at work I cut an apple into slices and plopped a dollop of peanut butter on the side and just dipped right in. I got a few strange looks from colleagues, however, if you haven’t tried I highly recommend you do – it’s a great snack!

My penchant of finding new ways to eat peanut butter lead me to this recipe over at one of my favourite foodie websites: Foodies Agenda. Peanut butter and Cacao Slice – No Bake!
So, hang on, it’s chocolatey, peanut buttery, healthy… and I don’t have to turn the oven on? These are all big ticks for a time-poor working mum if you ask me.

So anyway, I know what I’ll be doing this weekend! And if you want to get involved, the super-simple recipe is below for you to enjoy!

Peanut Butter and Cacao Slice
Recipe type: Sweet
Serves: 12
An easy no bake slice, perfect for a mid morning of afternoon snack
  • Puffed Rice 2 cups
  • Raw Peanuts ½ cup
  • Cacao Nibs ⅓ cup
  • Smooth Peanut Butter ½ cup
  • Honey ¼ cup
  • Rice Malt Syrup ¼ cup
  • Coconut Oil 1 tsp
  1. Line a 26cm x 18cm (approx) baking tray with parchment paper.
  2. In a small dry pan, toast the raw peanuts over a low-medium heat until you see the first signs of browning (this will probably take approx 3 mins). If your peanuts still have their red skin intact, you’ll start to hear the skin crackle as the nuts warm up. Remove the nuts from the pan and tip onto a chopping board. Once cool, you can use your fingers to rub & peel the skin off.
  3. Add the puffed rice, cacao nibs and raw peanuts into a large mixing bowl.
  4. In a small saucepan, gently heat the smooth peanut butter, honey, rice malt syrup and coconut oil. Stir using a wooden spoon or spatular. Remove from stovetop and allow to cool slightly.
  5. Pour the peanut butter mixture into the dry ingredients. Give it a good stir and tip into the lined baking tray. Using the back of your wooden spoon or spatula, press the mixture into each corner of the tray and ensure its level.
  6. Refrigerate overnight. Cut into 12 squares and serve straight from the fridge.
Store in an airtight container in the fridge.
You can check out the original article and other delicious recipes over at Foodies Agenda.
Sam S

Samantha is the editor at Thirty4Seven and mother to one cheeky boy, Thor. Outside of her day-job as Head of Marketing and full-time-job as a single mum, Sam loves to write and has published four fiction novels. Originally from London and currently residing in Sydney, her ideal way to relax is a stormy day in a quaint coffee shop with her MacBook Pro.

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