No-bake Peanut Butter Slice – Keke Papatahi Pata Pīnati Kore-Tunu
E te whānau (family), I know I am always making sweet kai (food). However, I also love making treats that have a more restrained sugar content. In this recipe I use mīere raihi parauri (brown rice malt syrup) in this recipe for a subtle sweetness in the background. Have you tried it before? It is much cheaper than good quality marahihi māpere (maple syrup) and has a gentle sweetness to it. I was also determined to not add teiti (dates) to this slice as they have been a bit overdone in the no-bake sector 
.
So, we start with a kokonati (coconut), kōkō (cocoa) and pata pīnati (peanut butter) base which is super fudgy in texture. Then we make a thick paparanga pata pīnati (peanut butter layer) with just a few simple ingredients. As a final flourish, we top it with pb’s best friend of all, tiakarete (chocolate). If you wanted to use a sugar free version, that would be work too. Once you have created all of the layers, you can dig in after around 40 minutes of chilling. What a time! Kia tīmata tātou – let’s get started.
No-bake Peanut Butter Slice – Keke Papatahi Pata Pīnati Kore-Tunu
Ingredients
The Cocoa and Coconut Layer – Te Paparanga Kōkō me te Kokonati
- 3 tbsp (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 tsp wanira (vanilla)
- 3 tbsp ( 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 tbsp wanira (vanilla)
- 3 tbsp (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 tbsp (15 g) hinu kokonati, pata rānei (coconut oil or butter)
- 6 tsp pata pīnati (peanut butter, optional decoration)
Instructions
The Cocoa and Coconut Layer – Te Paparanga Kōkō me te Kokonati
- Line a 20 cm square tin with baking paper.
- Gently melt the hinu kokonati (coconut oil or butter) and add it to a medium bowl. Add the pata pīnati (peanut butter), mīere (syrup), wanira (vanilla) and kōkō (cocoa). Whakaranuhia – mix until combined.
- Add the kokonati (coconut) and peru oneone (ground almonds). Whakaranuhia – mix until combined.
- Add to the prepared tin and press it down with a spatula until it is smooth and flat. Refrigerate as you make the base.
The Peanut Butter Layer – Te Paparanga Pata Pīnati
- 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.
The Chocolate Layer – Te Paparanga Tiakarete
- Add the tiakarete (chocolate) and hinu kokonati (coconut oil or butter) in to a small pot. Gently melt it on the stove over super low heat. Stir gently as it melts.
- Pour it on top of the peanut butter filling and gently smooth it out.
- 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.
- Chill in the fridge for around 40 minutes and then it is time to cut and enjoy. I store this slice in a sealed container, in the fridge. It will keep well for a couple of weeks this way.
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.