Peanut Butter Fudge Slice

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This is the result of some serious procrastinating... I have been doing anything but study lately. Cleaning the toilet has been more appealing.  Today I had a huge craving for peanut butter and wanted to make something with ingredients I already had in the cupboard.  In Julia and Libby's Wholefood Kitchen we have an incredible Peanut Butter Cheesecake and I took inspo from that recipe, but simplified it.  To cater to people with certain food intollerances I have kept this recipe vegan, dairy free and gluten free.  This slice is creamy, sweet, decadent, ever so peanut buttery and DELICIOUS! I hope you love it! Jx

Peanut Butter Fudge Slice

Prep time:

15 mins

Total time:

15 mins

Ingredients

  • CRUST
  • 1 cup dates, pitted
  • 1 cup dessicated coconut
  • 1 cup almonds
  • -
  • FILLING
  • 1 cup dates, pitted and soaked
  • 1 cup cashews, soaked
  • ½ cup almond milk (or alternative milk)
  • 4 tbsp peanut butter
  • 1/3 cup rice malt syrup (or alternative liquid sweetner)
  • 1 tsp vanilla bean paste
  • pinch salt
  • ½ cup coconut oil, melted
  • -
  • TOPPING
  • 1 cup peanuts, chopped finely

Instructions

  1. Cover cashews and dates for the filling with water and leave to soak for a few hours before you need them (this makes them easier to blend later on). Drain and rinse before using.
  2. Line the bottom and sides of a loaf tin with baking paper
  3. Place crust ingredients in a food processor or blender (I use a Thermomix) and pulse until you get a grainy mixture. Press crust evenly into base of loaf tin and place into the freezer
  4. Place all filling except for the coconut oil in the food processor or blender and blend until smooth and creamy. Add in the coconut oil and blend again until combined. Spread evenly on top of the base, using a knife or spatula. Place into the freezer to set for at least 3 hours. When set, cut into slices with a warmed knife. Store in an airtight container in the freezer.

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