chocolate coconut peanut butter recipes May 03, 2023

I actually wrote this recipe many years ago and realised I have never shared it with you guys! I don’t make sweet things often but this is a fabulous go to whenever I want to impress. It tastes amazing and is very filling due to the high fibre and energy dense ingredients, all of which are plant based so the perfect fuel for your gut bugs too!

Just keep in mind small portions are best but it keeps well in the freezer so there’s no rush to eat it all straight away 😉





1 cup almonds

1/2 cup buckwheat groats

2/3 cup dates, pitted

2 teaspoons coconut oil

pinch of salt

1 tablespoon cacao powder


1/2 cup dates

1/2 cup peanut butter

1/4 cup coconut cream

1 cup roasted peanuts

1/4 cup maple syrup

pinch of salt

1 tablespoon coconut oil


1/2 cup cacao powder

1/2 cup coconut oil

1/4 cup maple syrup



Combine all of the ingredients for the base in a food processor until you get a mixture that just sticks together (add ½ teaspoon more coconut oil if needed). Press into a baking tin lined with baking paper and put into the freezer while you prepare the filling. Next, wipe out the food processer and grind the roasted peanuts into a powder, and then add the remaining filling ingredients and blitz until combined. Spoon onto the base and spread out right to the edges with a knife. Place in the freezer.

To make the chocolate topping place the coconut oil in a small saucepan on low heat until melted. Add the maple syrup and whisk until combined and then add the cacao powder and whisk until dissolved. Pour the chocolate mixture over the filling and rotate the pan to spread the chocolate evenly. Place in the freezer until set. If you want to serve as a whole slice, just take out 30 minutes before wanting to serve, or if you slice it up into individual serves still keep it in the freezer and just take out 5-10 minutes before wanting to eat.


Looking for some more snack ideas?
Try these favourites below:


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