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Close up shot of three pieces of No-bake Peanut Butter Slice piled on top of each other with a pink backdrop.
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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.
Course Dessert
Keyword best no-bake peanut butter slice recipe, best no-bake peanut butter slice recipe nz, best peanut butter slice, gluten free and dairy free peanut butter slice, gluten free and dairy free peanut butter slice nz, gluten free and dairy free peanut butter slice recipe, gluten free and dairy free peanut butter slice recipe nz
Prep Time 30 minutes
Chill Time 40 minutes
Total Time 1 hour 10 minutes
Servings 20 slices

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.