Chocolate Peanut Butter Slices

Remember in my last post when I said I would stop withholding great chocolate recipes from you? Well….. I’m so sorry but in the great words of Britney, Oops I did it again.

I made this recipe for a friend’s birthday YEARS ago and got so many compliments on it that I was like ok yas this is a KEEPER. I wrote it down, and somehow in the craziness of life this poor little chocolate peanut butter square got lost in the shuffle. NEVER AGAIN. I promise. This one is a goooodie and you definitely want to make it for birthdays, anniversaries or even just a Friday because, do we really need an excuse to eat delicious things?! No way!

*When buying peanut butter, always opt for the organic, nonGMO and sugar/salt free versions. Many peanut butters are chalked full of emulsifiers, sugars, and weird sketchy oils that are super inflammatory! Plus peanuts are one of the most commonly genetically modified foods! Always read the ingredient labels – happy eating, folks!




  • 1 cup dates
  • 1 cup cashews
  • 1 tsp vanilla organic extract


  • 1 cup peanut butter
  • ¼ cup maple syrup
  • ¼ cup coconut oil, melted


  • ½ cup raw cocoa powder
  • ½ cup coconut oil
  • 2 tbsp maple syrup


  1. Line a 8” by 8” pan with parchment paper and set aside.
  2. In a food processor or high speed blender, pulse the dates and cashews together until they resemble crumbs. Add the vanilla and continue to blend until a smooth dough forms. It should be uniform and pliable.
  3. Transfer the dough to the prepared pan and press down into an even layer. Store in freezer while you prepare the next layers.
  4. In a large bowl, whisk together all the ingredients for the filling (peanut butter, maple syrup, coconut oil) until smooth. Pour this mixture over top of the crust into an even layer. Transfer these back to the fridge or freezer for it to set. This should take about 30 minutes in the freezer or 1 hour in the fridge.
  5. In a glass or metal bowl, add the remaining coconut oil for the chocolate topping. Heat the coconut oil over a pot with 1 inch of simmering water (or a double boiler) until melted. Add the cocoa and maple syrup and whisk together until completely smooth.
  6. Once the bottom two layers are set, pour the chocolate overtop and smooth the surface with a spatula. Store in the freezer until the top layer is set. This should take about 30 minutes.
  7. Store in the freezer until ready to eat – slice & serve!

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