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Triple Layer Chocolate
+ Peanut Butter Slice

VGN, DF, GF, Refined Sugar Free
12 25 mins
Base:
  • 1 cup (120g) walnuts
  • 1 cup (80g) desiccated coconut
  • ¼ cup (60ml) rice malt syrup
  • 8 californian dates
  • ½ tbsp. cacao powder
  • Pinch salt
Filling:
  • 2 cups (500g) peanut butter
  • 4 ripe bananas
  • 1 tsp vanilla powder (or equivalent vanilla extract)
  • 3 tbsp coconut oil
  • 2 tbsp cacao powder
  • 1 tbsp extra coconut oil
Chocolate Drizzle: (optional):
  • ½ cup (90g) dark sugar free chocolate
Method:
  • Line a loaf tin with baking paper.
  • Place walnuts in the food processor and process until nuts have broken down into small pieces.
  • Add coconut, dates, syrup, salt and cacao powder and process. The mixture should begin to stick together.
  • Press base mixture into prepared loaf tin and spread evenly.
  • Place in the freezer.
  • Blitz banana, peanut butter, vanilla and 3 tbsp coconut oil in the processor until mixture is completely smooth.
  • Remove tin from freezer. Divide the filling in half, and pour one half over the base. Place the tin back in the freezer.
  • Add cacao powder and extra 1 tbsp coconut oil to the remaining filling and process.
  • Remove the tin from the freezer and spread remaining filling evenly to complete the three layer slice. Set in freezer for at least 8 hours.
  • Remove cake from tin, and cut into slices. Place pieces on their side on a sheet of baking paper.
  • For chocolate drizzle (optional), place chocolate in a stainless steel bowl over a saucepan of boiling water. Once the chocolate begins to melt, reduce the heat to simmer and stir chocolate until it has fully melted. Remove from heat.
  • With a spoon, drizzle each slice with melted chocolate in a zig-zag motion.
  • Best eaten within 30-40 mins of removing from freezer.