I don’t know that I’ve ever met anyone that doesn’t love the combo of PB and chocolate. This super easy and healthy chocolate peanut butter slice with hemp seeds is not only healthy, but it’s soooo yummy. It barely lasts a day in my home 😉
The base is a fudgy texture and is practically gluten free – it’s made with oat flour, but could be subbed for coconut or quinoa flour to make it 100% gluten free. As always, this recipe is totally refined sugar-free.
The homemade chocolate topping is super quick to make and is poured over a layer of roughly chopped peanuts to give the slice a nice crunch on top.
Some Recipe Notes
To make this slice you don’t need any fancy equipment. Just a bowl & a fork for mixing, plus a double boiler (or a bowl that sits on top of a small saucepan of water).
A couple of points to note first:
- If you are one to keep your nut butters in the fridge (which you should be!), make sure you keep the peanut butter out of the fridge for at least an hour or two prior so that it’s runny enough to stir easily.
- You can always use a food processor to make the base of this peanut butter slice to speed it up 🙂
- If you don’t have oat flour, you can make it in around 5 seconds flat with some oats and a blender/food processor. I never actually buy oat flour, I always just make it as I need it using my organic rolled oats!
- Organic, unsalted, unsugared, 100% peanut butter with no additives is ideal, but if you are using salted peanut butter you should probably skip the salt in the base. I’m also a smooth peanut butter kinda gal, but you could get away with crunchy if you want the extra texture in these bars.
How to Make Vegan Chocolate Peanut Butter Slice
Here are the (very easy) steps to make these delicious no-bake peanut butter chocolate bars:
- Add the oat flour (or GF flour), peanut butter, maple syrup, salt and hemp seeds to a bowl and mix well with a fork until a stiff dough forms.
- Press the dough into a 21x11cm (ish) bar tin. I line mine with bleach-free baking paper so it is really easy to remove when set. Place in the fridge.
- Add the coconut oil, maple syrup, cacao powder and peanut butter to the top compartment of a double boiler. Bring the water to a boil and stir the chocolate mixture constantly until fully combined and silky smooth.
- Remove the base from the fridge and sprinkle the chopped peanuts on top, then drizzle the hot chocolate topping mixture evenly over the top. Spread it out with a spoon if necessary and give it a few taps on the bench before returning the slice to the fridge.
- Allow topping to set in fridge for at least 2 hours. Any less and it may still be a little soft – but still perfectly edible and delicious 😉
- Slice in half lengthways, then into bars of desired width.
Bookmark this one for a really simple, refined sugar-free sweet snack. These kind of recipes are good to have up the sleeve and I guarantee you’ll be coming back for more of these babies!
Easy and delicious recipe with fluten-free option!
- 1 cup oat flour (sub coconut or quinoa flour for gluten-free)
- 3/4 cup peanut butter (smooth unsalted is best, at room temp.)
- 1/4 cup hemp seeds
- 1/4 cup maple syrup
- 1/4 tsp good salt
- 1/4 cup roasted peanuts (roughly chopped)
- 3 tbsp cacao powder
- 2 tbsp coconut oil
- 2 tbsp maple syrup
- 1 tbsp smooth peanut butter
Add the oat flour (or gluten-free substitute), peanut butter, maple syrup, salt and hemp seeds to a bowl and mix throughly with a fork until a stiff dough forms.
Line a 21x11cm bar tin with baking paper, then press the dough firmly and evenly into the bottom. Place in the fridge.
Add the coconut oil, maple syrup, cacao powder (it helps to sift this!) and peanut butter to the top compartment of a double boiler. Bring the water to a boil and stir the chocolate mixture constantly until well combined and smooth.
Remove the base from fridge and sprinkle the peanuts on top, then drizzle the hot chocolate mixture evenly over the top. Spread it out with a spoon if necessary and give it a few taps on the bench before returning the slice to the fridge.
Allow topping to set in fridge for at least 2 hours. Any less and it may still be a little soft - but still perfectly edible and delicious!
Slice in half lengthways, then into bars of desired width.