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No-bake Peanut Butter Slice, GF and DF

April 11, 2025 by Naomi Toilalo WhānauKai Leave a Comment

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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.

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No-bake Peanut Butter Slice – Keke Papatahi Pata Pīnati Kore-Tunu

A low-sugar, no-bake peanut butter slice that is naturally gluten and dairy free.
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Chill Time 40 minutes minutes
Servings 20 slices

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.

Video

https://whanaukai.nz/wp-content/uploads/2025/04/No-bake-PB-SLice.mp4

Filed Under: No-bake - Tunu-kore, Peanut Butter - Pīnati Pata, Slices - Keke Papatahi

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Naomi Toilalo

Ko Naomi Toilalo ahau.
Welcome to my kāuta (kitchen), where together we will bake, create and learn te reo Māori (Māori language). With bi-lingual recipes and videos guiding you every step of the way, this is baking like you have never experienced before.
Nau mai, kuhu mai – come on in!

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