Healthy Vegan Peanut Butter Slice


For Base:

  • 1 1/4 cups Desiccated Coconut
  • 1/3 cup Smooth Peanut Butter
  • 1/3 cup Peanuts
  • 1/4 cup Raw Cacao Powder
  • 1/4 teaspoons Sea Salt
  • 4 tablespoons Agave Nectar
  • 1 tablespoon Water

For Peanut Butter Filling

  • 3/4 cup Smooth Peanut Butter
  • 1/4 cup Melted Coconut Oil
  • 1/4 cup Agave Nectar
  • 1/8th teaspoon Sea Salt

For Chocolate Topping:

  • 3 ounces/90grams Vegan Dark Chocolate
  • 1 tablespoon Peanut Butter
  • 1/4 teaspoon Instant Espresso
  • 1 tablespoon Agave Nectar
  • 1/2 tablespoon Melted Coconut Oil


  1. Prepare a 6 or 7 inches tin with baking paper and set aside.
  2. To prepare the base, combine all ingredients in a food processor. Process until you get a mixture that is fine and sticky. If it is to dry, add a touch more Agave Nectar. If too wet, a touch more Desiccated Coconut.
  3. Press mixture firmly into the base of your tin and set aside.
  4. To prepare Peanut Butter Filling, combine all ingredients in a microwave-safe bowl.
  5. Microwave in 20-second intervals, stirring after each time. Continue this process until you get a smooth peanut butter mixture.
  6. Let cool in the refrigerator for 15 minutes or until slightly thickened and no longer hot.
  7. Pour mixture over the base and shake to even the mixture out. Chill for 1 hour.
  8. After 1 hour, prepare the Chocolate Topping.
  9. Combine all ingredients in a microwave-safe bowl and microwave in 20-second intervals, stirring after each time.
  10. Continue until you have a shiny and smooth chocolate mixture.
  11. Pour over your set peanut butter filling, and then shake the tin to distribute the topping evenly.
  12. Refrigerate for 4-6 hours, and then remove from the fridge and cut into squares.
  13. Slices will keep in the fridge in an airtight box for up to 1 week or up to 1 month in the freezer.