Coconut Peanut Butter Slice
Servings
14
Servings
14
Ingredients
Base
  • 2cups coconut flour
  • 2 eggs
  • 1/2cup natural peanut butter100% nuts
  • 1.5cups milk of choice
  • 2tbsp pure maple syrup
Top
  • 1/4cup cacao or cocoa powder
  • 1/2cup coconut oilmelted
  • 2tbsp pure maple syrup
  • 1tbsp natural peanut butter
Instructions
Base
  1. Preheat oven to 160C.
  2. In a large mixing bowl place coconut flour, eggs, peanut butter, milk and maple syrup.
  3. Mix well until combined.
  4. Press mixture firmly down into a 20x30cm lined slice tin and bake for 15 minutes.
Top
  1. Mix the cacao or cocoa powder, coconut oil, and maple syrup in a bowl until smooth.
  2. Pour over the top of the cooled base, spreading evenly across.
  3. Drizzle peanut butter over chocolate and drag a knife through for the ripple effect.
  4. Place in refrigerator for 2 hours or overnight before slicing into 14 pieces.
  5. Store in an airtight container in refrigerator for up to 7 days.
Recipe Notes

215 calories per serve

Print Recipe
Coconut Peanut Butter Slice
Coconut Peanut Butter Slice
Course Snacks
Servings
Ingredients
Base
  • 2 cups coconut flour
  • 2 eggs
  • 1/2 cup natural peanut butter 100% nuts
  • 1.5 cups milk of choice
  • 2 tbsp pure maple syrup
Top
  • 1/4 cup cacao or cocoa powder
  • 1/2 cup coconut oil melted
  • 2 tbsp pure maple syrup
  • 1 tbsp natural peanut butter
Course Snacks
Servings
Ingredients
Base
  • 2 cups coconut flour
  • 2 eggs
  • 1/2 cup natural peanut butter 100% nuts
  • 1.5 cups milk of choice
  • 2 tbsp pure maple syrup
Top
  • 1/4 cup cacao or cocoa powder
  • 1/2 cup coconut oil melted
  • 2 tbsp pure maple syrup
  • 1 tbsp natural peanut butter
Coconut Peanut Butter Slice
Instructions
Base
  1. Preheat oven to 160C.
  2. In a large mixing bowl place coconut flour, eggs, peanut butter, milk and maple syrup.
  3. Mix well until combined.
  4. Press mixture firmly down into a 20x30cm lined slice tin and bake for 15 minutes.
Top
  1. Mix the cacao or cocoa powder, coconut oil, and maple syrup in a bowl until smooth.
  2. Pour over the top of the cooled base, spreading evenly across.
  3. Drizzle peanut butter over chocolate and drag a knife through for the ripple effect.
  4. Place in refrigerator for 2 hours or overnight before slicing into 14 pieces.
  5. Store in an airtight container in refrigerator for up to 7 days.
Recipe Notes

215 calories per serve