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Serves
12
Prep
15
mins
Cooking
10
mins
Find a recipe

Choc Peanut Butter Slice

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Directions
Step 1

Pre heat oven to 160C degrees and toast the nuts for approx. 6-10 minutes, if using whole walnuts chop into smaller pieces. Line a 20cm square tin with baking paper.

Step 2

In a medium size saucepan, combine peanut butter, choc chips, maple syrup, salt and cinnamon. Warm the pot on a low-medium heat, stirring continuously, until the mixture is melted and combined. Remove from heat.

Step 3

Stir in the vanilla extract, followed by the oat flour, coconut and then the walnuts. The mixture should have dried a little and it should be tough to mix the walnuts through.

Step 4

Put the mixture into the tin and spread using the back of a spoon. Sprinkle the salt flakes (if using) and place some baking paper over the top, using a flat bottomed drinking glass press down and smooth out the mixture.

Step 5

Cover and refrigerate for 2-3 hours (you can also freeze for 30-45 minutes if you require a quicker result.)

Ingredients
  • 3/4 cup smooth peanut butter
  • 1 cup dark choc chips
  • 1/3 cup maple syrup
  • 1/4 cup coconut oil, melted
  • 1/2 tsp McKenzie's Australian Natural Sea Salt Grinder
  • 1/2 tsp McKenzie's Ground Cinnamon
  • 1 1/2 tsp vanilla extract
  • 1 cup McKenzie's Oat Flour
  • 1 cup walnuts
  • 1/2 cup McKenzie's Fine Desiccated Coconut
  • Optional: sea salt flakes, for sprinkling on top

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Related Products


  • McKenzie's Fine Desiccated Coconut 500g

  • McKenzie's Oat Flour 250g

  • McKenzie's Australian Natural Sea Salt Grinder 115g

  • McKenzie's Ground Cinnamon 40g

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