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

Servings 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.