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Cacao Peanut Butter Slice

Another day, another slice. This one's the perfect combination of sweet and salty, and absolutely delicious with its rich dark chocolate topping. And thanks to the richness, you don't feel the need to eat too much. It's quite satiating thanks to it's high fat content, so a little goes a long way!! This is the perfect substitute to the refined sugar/gluten containing sweets that are so appealing to us all! It's gluten free, dairy free, refined sugar free, paleo and vegan.

I have chosen to use rice malt syrup in this recipe as it contains no fructose! Fructose is the major carbohydrate found in fruit, and whilst we do obtain some fructose from fruit, a lot of the fructose consumed in the average diet is obtained from added sugars, particularly table sugar (also known as sucrose) which can be found in most packaged foods, juices, desserts etc. I usually suggest we eat a max of two pieces of fruit a day, providing us with adequate fibre, carbohydrates and nutrients, and not too much fructose, which can have a significant impact on the body in excess.

Rice malt syrup is made by fermenting cooked rice and is blend of complex carbohydrates, glucose and maltose. It is much less sweeter than any sweetener containing fructose (such as table sugar, maple syrup, honey, agave syrup etc.) due to it's structure, which is perceived differently by our taste buds. Naturally, glucose is found in starchy vegetables and grains. Although it is a somewhat better form of carbohydrate, we still don't want to overdo it, particularly because a high carbohydrate diet is a major contributer to chronic disease, including Type 2 Diabetes and Obesity. As I said, a little goes a long way!

This form of sweetener takes some time getting used to, and may make you feel as though this treat isn't sweet enough. But over time, as the amount of fructose you consume is eliminated from your diet, you will slowly start to recognise the natural sweetness of fruit, and even starchy vegetables in some cases! A great resource is a website called I Quit Sugar with Sarah Wilson. She has published some fantastic books and a program that simplify the process of eliminating sugar from your life. Head to her website and check it out!



- 2 cups of almonds

- 2 tablespoons of rice malt syrup

- 2 tablespoons of organic cacao powder

- 2 tablespoons of organic coconut oil


- 1 x 400ml can of Organic Full Cream Coconut Milk (always get BPA free)

- 1/2 cup of peanut butter (make sure it's made of JUST peanuts, and a little bit of sea salt. If there's no added salt in it, add a pinch yourself during the mixing process)

- 1 tablespoon of rice malt syrup

Chocolate Topping

- 2 tablespoons of organic cacao powder

- 1/2 cup of cacao butter


1. In your food processor (I use my Thermomix), combine almonds, 2 tablespoons of rice malt syrup, 2 tablespoons of cacao powder and 2 tablespoons of coconut oil until a moist crumby consistency forms.

2. Line a 20cm x 30cm slice tin with baking paper and add the crumby mixture, pressing down firmly with your hands. Add to the freezer for approximately 15 minutes or until firm.

3. Next, add to the food processor the coconut milk, peanut butter and rice malt syrup, and blend until well combined.

4. Take the base out of the freezer and pour the coconut and peanut butter mixture over the top. Add to the freezer for anther 15 minutes.

5. Fill a 1/4 of a small pot with water and bring to a simmer. To a metal/glass bowl, add the cacao butter and 2 tablespoons of cacao powder, and place over the top of the pot. Stir gently until mixture has melted and combined.

6. Pour this chocolate mixture over the top of the slice and place in the freezer for another 30 minutes. Slice up and enjoy! Best stored in the fridge for up to a week/freezer for up to 3 months.

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