My No-bake Peanut Butter Slice could just be one of my favourites of all time. It is naturally gluten and dairy free and is mainly refine-sugar free. Made with a cocoa and coconut base, a soft peanut butter centre and a simple chocolate topping, this slice ticks every box. Enjoy.
E te whānau (family), I know that this website is full of sweet food and I love making sweet treats. However, I also love making treats that have a more restrained sugar content. In this No-bake Peanut Butter Slice (Keke Papatahi Pata Pīnati Kore-Tunu) recipe I use mīere raihi parauri (brown rice malt syrup). Have you tried it before? It is much cheaper than good quality marahihi māpere (maple syrup) and has a gentle sweetness to it.
Other no-bake slices to tingle the tastebuds:
Take a look at my No-bake Hedgehog Slice. If you want to make it a little extra, check out No-bake Hedgehog Slice with Marshmallow. This Chocolate Nut and Seed Slice is also gluten and dairy free and is whipped up in no time! Check out other no-bake slices here.
Videography and photography by Sarah Henderson.
No-bake Peanut Butter Slice ingredients:
- Butter: You can use butter or coconut oil in this recipe. Both are delicious and work just as well as each other.
- Brown Rice Malt Syrup: This is a refine sugar free product and I love the subtle sweetness it has however you can also use maple or date syrup.
- Ground Almonds: Ground almonds are perfect for this recipe as they have a subtle flavour but you can swap this for any of your favourite ground nuts.
- Peanut butter: I always use a good quality peanut butter that just has peanuts and salt in the ingredients list. Not a fan of peanuts? You can swap it for any nut butters, Nutella, Biscoff or any thick spread that you enjoy.
- Dark chocolate: I like the depth of flavour that dark chocolate brings to this slice but you can top it with any chocolate that you like.
EXPERT TIPS:
This recipe is designed to be simple and adaptable. So make it yours and play with the ingredients according to your tastes. I would love to know what you come up with.
Step by Step Instructions for the Peanut Butter Slice:
Note: The full recipe card with the full list of ingredients, instructions and step by step video are found at the bottom of this page.
1. Prepare the slice tin.
Line a 20 cm square tin with baking paper.
2. Prepare the cocoa and coconut base.
Melt hinu kokonati (coconut oil) or pata (butter) in a small pot over low heat on the stove or in a heat-proof bowl in the microwave. Add it to a medium bowl along with pata pīnati (peanut butter), mīere (syrup), wanira (vanilla) and kōkō (cocoa). Stir. Add the kokonati (coconut) and peru oneone (ground almonds). Kaurorihia anō – stir it again.
3. Press the base into the tin.
Add it to the prepared tin and press it down with a spatula until it is smooth and flat. Refrigerate as you make the paparanga pata pīnati (peanut butter layer).
Whakamātaohia - refrigerate as you continue on with the paparanga pata pīnati (peanut butter layer).
4. Make the Peanut Butter Layer:
Add the pata pīnati (peanut butter), mīere (syrup), wanira (vanilla) and peru oneone (ground almonds) in to a medium bowl. Whakaranuhia – mix until combined.
Add to the base and press it down with a spatula or with your hands until it is smooth and flat.
Refrigerate as you make the topping.
5. Add Chocolate to the Peanut Butter Slice:
Add the tiakarete (chocolate) and hinu kokonati (coconut oil) or pata (butter) in to a small pot. Gently melt it on the stove over super low heat as you gently stir. This can also be melted in a heat proof bowl in the microwave, heating for 20 seconds and stirring after each time, until just melted.
Pour it on top of the peanut butter filling and gently smooth it out until it is all covered. Give the tray a little shake so the chocolate flattens out evenly.
6. Add more peanut butter (optional):
If you want to, add small teaspoons of pata pīnati (peanut butter) spaced out on top of the tiakarete (chocolate) while it is still warm. Then use a skewer to create a simple marble effect by dragging it through the pata pīnati (peanut butter) in different directions.
7. Refrigerate and serve.
Chill in the fridge for around 40 minutes and then it is time to cut and enjoy.
How to store the No-bake Peanut Butter Slice:
I store this slice in a sealed container, in the fridge because I like it cold when I eat. However, it can be stored in a cool cupboard as well.
This slice does not last long in our whare (house) and I'm sure it won't in yours either.
Enjoy this recipe? Try out these
No-bake Recipes
Delicious treats with no need to turn the oven on.
DID YOU ENJOY THIS RECIPE?
It would be so awesome if you could please leave a review/comment by clicking the “leave a comment” section at the top of the page.
I love seeing you all make my creations, so send a whakaahua (photo) or kiriata (video) to my Instagram and show me what you made. Let me know if you have any pātai (questions) too, I would love to help.
No-bake Peanut Butter Slice - Keke Papatahi Pata Pīnati Kore-Tunu
Equipment
- 1 20 cm Slice Tin
Ingredients
The Cocoa and Coconut Layer - Te Paparanga Kōkō me te Kokonati
- 3 tablespoon (45 g) hinu kokonati, pata rānei (coconut oil or butter)
- ½ C (130 g) pīnati māeneene (peanut butter)
- ¼ C (55 g) mīere raihi parauri (brown rice malt syrup) This can be swapped for date syrup or maple syrup.
- 1 teaspoon wanira (vanilla)
- 3 tablespoon ( kōkō (cocoa, I use Dutch cocoa)
- 1 C (80 g) kokonati pūtī (desiccated coconut)
- ½ C (60 g) peru oneone (ground almonds)
The Peanut Butter Layer - Te Paparanga Pata Pīnati
- ¾ C (200 g) pata pīnati māeneene (smooth peanut butter, I use Pic's Peanut Butter)
- ¼ C (55 g) mīere raihi parauri (brown rice malt syrup) This can be swapped for date syrup, maple syrup or golden syrup.
- ½ tablespoon wanira (vanilla)
- 3 tablespoon (30 g) peru oneone (ground almonds)
The Chocolate Layer - Te Paparanga Tiakarete
- 150 g tiakarete parauri (dark chocolate, 50%). I use Whittakers here but you could use a sugar-free version too.
- 1 tablespoon (15 g) hinu kokonati, pata rānei (coconut oil or butter)
- 6 teaspoon pata pīnati (peanut butter, optional decoration)
Instructions
Prepare the Slice Tin:
- Line a 20 cm square tin with baking paper.
Prepare the Cocoa and Coconut Base:
- Melt hinu kokonati (coconut oil) or pata (butter) in a small pot over low heat on the stove or in a heat-proof bowl in the microwave. Add it to a medium bowl along with pata pīnati (peanut butter), mīere (syrup), wanira (vanilla) and kōkō (cocoa). Stir. Add the kokonati (coconut) and peru oneone (ground almonds). Kaurorihia anō – stir it again.
- Add the kokonati (coconut) and peru oneone (ground almonds). Whakaranuhia - mix until combined.
Press the Base into the Tin:
- Add it to the prepared tin and press it down with a spatula or with clean hands until it is smooth and flat. Whakamātaohia (refrigerate) as you make the paparanga pata pīnati (peanut butter layer).
Make The Peanut Butter Layer:
- Add the pata pīnati (peanut butter), mīere (syrup), wanira (vanilla) and peru oneone (ground almonds) in to a medium bowl. Whakaranuhia - mix until combined.
- Add to the base and press it down with a spatula until it is smooth and flat. Refrigerate as you make the topping.
Add Chocolate to the Slice:
- Add the tiakarete (chocolate) and hinu kokonati (coconut oil) or pata (butter) in to a small pot. Gently melt it on the stove over super low heat as you gently stir. This can also be melted in a heat proof bowl in the microwave, heating for 20 seconds and stirring after each time until just melted.
- Pour it on top of the peanut butter filling and gently smooth it out. Give the tray a little shake so the chocolate flattens out evenly.
Add extra Peanut Butter (optional):
- If you are using them, add the blobs of pata pīnati (peanut butter) on top of the tiakarete (chocolate) while it is still warm. Use a skewer to create a simple marble effect by dragging it through the pata pīnati (peanut butter) in different directions.
Refrigerate and Serve:
- Chill in the fridge for around 40 minutes and then it is time to cut and enjoy.
How to store the slice:
- I store this slice in a sealed container, in the fridge. It will keep well for a couple of weeks this way but I am sure it will not last that long.
Tania
Thank you for this recipe. I've now made this two times. It is quick and simple to put together and is a decadent treat. Great for both the gluten intolerant and dairy intolerant people in our household.
Naomi Toilalo WhānauKai
Kia ora Tania, yay, this is definitely one of my favourite slices. I am so stoked that you like it, it is so good to have some DF and GF recipes up your sleeve aye. Thanks for the awesome review!