Chocolate Peanut Butter Slice
An easy, no-bake dessert slice that melts in your mouth, combines peanut butter and chocolate in three delicious layers! It can be made ahead and freezes well! Make this gluten free with a change of crust.
| Servings | Prep Time |
| 18 inch cake | 20minutes |
| Passive Time |
| 1-2hours to set |
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Ingredients
Crust
- 1 1/4cups oreo cookie crumbsYou can get gluten-free ones now!
- 1/4cup melted vegan butter
Filling
- 1 1/2cups cashews
- `1/2cup maple syrup
- 6Tablespoons melted refined coconut oil
- 1/2cup vegan chocolate chips
- 1/2cup natural smooth peanut butter
- 3/4cup canned coconut milk-thick cream off the top of the can. Use the higher fat version.
- 2teaspoons vanilla
- 4Tablespoons cocoa
- 1/2teaspoon salt
Top Layer
- 1/2cup vegan chocolate chips
- 1/4cup chunky peanut butter
- 1/2teaspoon vanilla
Instructions
Crust
- Just mix the crumbs with melted butter and press into a parchment-lined 8 inch springform pan. Put in the fridge to set while you make the filling.
Filling
- Roast your cashews in the oven for a few minutes until they are browned. This adds so much roasty flavour! When done, put in a large bowl and cover with boiling water to soften. This takes about an hour. The softer the cashews, the smoother the filling will be! You can easily do this step the day ahead.
- In a microwaveable bowl, stir together the maple syrup, coconut oil, chocolate chips, and the smooth peanut butter. Melt gently together and set aside.
- Put the drained cashews and the coconut milk into the Vitamix Blend until smooth. Add the melted mixture, the vanilla, cocoa, and salt.
- Blend for another minute until well blended and then pour into the prepared pan.
- Refrigerate until firm. Leave it at least an hour or two before you put on the top layer.
Topping
- Melt the chocolate chips with the peanut butter in the micro just until melty. Stir in the vanilla and then spread the warm chocolate mixture over the cool filling. Let the whole thing set in the fridge until chocolate layer has set. This can all be done the day ahead or even made and frozen. Best served cool but not frozen. Enjoy!
Recipe Notes
I decorated this with some edible melted glass in honour of Bill’s love of glass and his birthday! Something different for your 64th!
I used polished rocks (not edible) for Bill’s 65th!
I used 2 x 6 marigolds for his 66th! Theo helped him blow out the candle!
Sunflowers also make cool decorations!
(The leftover cake freezes very well, so you can stretch out the celebration!)