Peanut Butter Coffee Crunch Chocolate Slices

These almost raw, no-bake slices may just be a little bit addictive… you have been warned. I love making new variations on raw slices and experimenting with different flavour combinations and these bars are testament to one tasty afternoon of experimenting. 

These ones are triple layered with several layers of flavour. They were first inspired by a new coffee flavoured chocolate bar I was gifted and knew I wanted to create something delicious with it. I thought about cookies and cakes, but it was already midday and if I was to make the most of the sunlight hours for photography purposes I knew I’d have to create something raw – not that I minded!

These Peanut Butter Coffee Crunch Chocolate Slices start with a sticky coffee-cacao base, a crunchy and gooey peanut butter centre and a soft dark chocolate ganache topping. The range of flavours really play together well and each one develops the other. Coffee meets chocolate which then meets almond to create one mouthful of bliss. I highly advise using the almond extract for an almost marzipan-like base flavour but you could similarly use vanilla extract if you cannot find the former. The almond works well to sweeten the rich and earthy coffee and raw cacao flavours. The centre is fairly simple and relies on buckwheat groats for crunch and smooth peanut butter and coconut flour for a gooey and sticky delight. The topping really is the icing on the cake – melted chocolate ganache. I prefer making a quick ganache rather than plain melted chocolate as I find it cuts more neatly and is softer than using chocolate. I only add some maple syrup and coconut or oat cream to thicken the mixture. It turns beautifully glossy and really is a treat.

The hardest part, once again, is waiting for the Peanut Butter Coffee Crunch Chocolate Slices to set in the fridge. These indulgent slices are great to serve to friends and family as they are vegan, gluten and refined sugar free making them suitable for most people. To impress at a dinner party, drizzle over some tahini and top with crunchy cacao nibs.

Don’t be put off by the 3 step method as these are an easy raw bake as everything in each component only needs one bowl/blender. Once you’ve mastered these basics, you can play around with all types of flavours.

I hope you’ll love these Peanut Butter Coffee Crunch Chocolate Slices – they are indulgent, rich, multi-layered with flavours and textures, secretly a little bit healthy and “actually quite nice” as Mum put it. If you’re looking for other raw treats, how about some Coconut and Cacao Donuts, Salted Almond Caramel Cheesecake or Banoffee Boost Slices.

Peanut Butter Coffee Crunch Chocolate Slices

• Servings: 12
• Time: 15 minutes plus soaking and cooling
• Difficulty: easy
• Print

Delicious raw peanut butter slices with a coffee crunch base, a creamy peanut butter crunch filling and a smooth and rich chocolate ganache. Delightfully vegan, gluten free and refined sugar free.

Ingredients

• Coffee base:
• 100g dates
• 60 ground hazelnuts/almonds
• 1 tsp coffee
• 1 tsp almond extract
• 1 tsp cacao powder
• 20g coconut oil
• Peanut butter crunch:
• 90g peanut butter
• 2 tbsp maple
• 5g coconut flour
• 40g buckwheat
• Chocolate topping:
• 60g coffee chocolate
• 1 tbsp maple syrup
• 1 tbsp coconut milk (from a tin) or oat cream
• 2 tbsp tahini
• 1 tbsp cacao nibs

Directions

1. Prepare the base. Soak the dates in boiling water for 10 minutes until soft and drain. Add to a food processor and blitz until jammy. Add in the ground hazelnuts/almonds, coffee, vanilla essence, cacao powder and coconut oil and blend again until a sticky dough forms. Press down firmly into a lined container (12cm square) and place in the fridge.
2. Prepare the peanut butter crunch layer. Stir together the peanut butter, maple syrup, coconut flour and buckwheat until smooth and creamy. Pour over the base layer making sure it is flat and even and return to the fridge.
3. Melt the chocolate then stir in the maple syrup and coconut milk or cream until glossy and beginning to thicken. Pour over the peanut butter crunchy layer until evenly covered. Allow to set for 1 hour in the fridge.
4. Once firm, slice into 12 equal sized pieces, drizzle with tahini and sprinkle over the cacao nibs. Store in an airtight container in the fridge.

I would love to hear your thoughts on my Peanut Butter Coffee Crunch Chocolate Slices – please tag me in your creations as I love seeing them! I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With coffee chocolate peanut butter love x