To make the date paste – mix ¼ cup of roughly chopped dates with just enough hot water to cover the dates when pressed down and leave to soak for approx. half an hour (I mix a larger quantity of this mix and once cooled store in a container in the fridge, then you have it on hand when you need and it turns into a better consistency).
1 cup Oats
¼ cup Date paste
1 cup Peanut Butter
1 cup Coconut Cream
1Tbsp Cacao Butter
1Tbsp Cacao Powder
1tsp Maple Syrup
Base: Ground the Oats in food processor to a rough crumb consistency, add date paste and pulse until a dough forms.
Press into a tin or container and refrigerate while you make the filling.
Filling: Beat the coconut cream with an electric mixer until smooth and starts to thicken. Mix the peanut butter and honey together. Add approx. ¼ of the coconut cream and mix to loosen peanut butter mix, then add this to the rest of the cream. Mix with electric mixer until a smooth consistency. Pour over the base and return to the fridge for 2-3 hours or overnight. Cut into serving size, pour chocolate drizzle over the top and leave to set.
Put the ingredients in a pan over a low – med heat and mix until melted and smooth.
A creamy peanut butter filling in this easy to make slice. You can use either smooth or crunchy peanut butter depending on your preference of consistency.