Low Fructose Vegan Salted Chocolate Peanut Butter Slice

Low Fructose Vegan Salted Chocolate Peanut Butter Slice.

This Low Fructose Vegan Salted Chocolate Peanut Butter Slice is about to rock your world! Ahhh it’s freaking delicious! Trust us, you owe it to yourself to make it and eat it.

Yes… before you say but peanuts aren’t paleo! We’ll stop you, because we definitely know they aren’t paleo. This is why you don’t see PALEO in the title. But you know what peanuts are? Peanuts are delicious and peanut butter is freeeeeeaaaaking delicious! And we vote if you love peanut butter, you can eat it every now and again.

Low Fructose Vegan Salted Chocolate Peanut Butter Slice

So a couple weeks ago we had a random craving for peanut butter so we bought it. We stared at this tub of organic peanut butter for a little while, then we ate a spoonful each and then we knew what we had to do.

We had to turn our low fructose Salted Caramel Slice recipe into a new Salted Chocolate Peanut Butter Slice! Duh! It was our best idea yet (hehe ok exaggeration, but bloody good idea!).

If you want to make this peanut butter slice paleo, simply use any other (actual) nut! We reckon macadamia or almond butter or cashew butter… or a mix of all the nut butters! 

Low Fructose Vegan Salted Chocolate Peanut Butter Slice

Ok. We best get back to it. We’re whipping up another Low Fructose Vegan Salted Chocolate Peanut Butter Slice, for research of course. 

Always merrymaking,

Emma + Carla 

Get merry app

Low Fructose Vegan Salted Chocolate Peanut Butter Slice
Serves 16
Print
Prep Time
40 min
Total Time
40 min
Prep Time
40 min
Total Time
40 min
Stuff you need
for the base
  1. 1 cup walnuts
  2. 1/2 cup shredded coconut
  3. 1/3 cup almond meal
  4. 3 tbs. coconut oil
  5. 2 tbs. raw cacao
  6. 1 tbs. natural sweetener of choice (rice malt syrup for low fructose!)
  7. pinch of salt
for the peanut filling
  1. 1/2 cup peanut butter
  2. 1/4 cup coconut oil
  3. 1 tbs. natural sweetener of choice (as above!)
  4. 1 tsp. 100% vanilla extract
  5. 1/2 tsp. Himalayan pink salt
for the choc topping
  1. 1/2 cup coconut oil
  2. 3 tbs. raw cacao
  3. 1 tbs. natural sweetener of choice (as above!)
  4. 1 tsp. 100% vanilla extract
  5. 1/2 tsp. pink Himalayan salt (optional)
Now what
  1. Line a 20 x 20 cm (8 x 8 inch) loaf tin with baking paper, or use a silicon mould.
  2. Place all the base ingredients in to a food processor or blender, whiz until well combined, it will be quite smooth.
  3. Transfer the mix in to the prepared tin, ensure it is evenly spread.
  4. Place the tin in to the freezer.
  5. Don't waste time rinsing the food processor!
  6. Now place all the peanut filling ingredients into the food processor and whiz until completely smooth.
  7. Pour this delicious mixture over the top of the base and return to the freezer. Lick the spoon.
  8. Add the raw cacao, coconut oil, vanilla and sweetener to your food processor (again, no washing required!) whiz until completely smooth.
  9. Pour the choc topping over the peanut filling, shake the tin slightly to even it out.
  10. Sprinkle with Himalayan pink salt if you like things extra salty.
  11. Return to the freezer for about 20 minutes or until completely set.
  12. Once set, cut into slices and eat it all up! Ok maybe not all at once!
Merrymaker tip
  1. To make it low fructose use rice malt syrup to sweeten! And remember, make it paleo by swapping peanut butter to almond/macadamia/cashew butter! YUM!
Merrymaker Sisters | MerryBody Online Studio: Unlimited Yoga, Pilates and Meditation https://themerrymakersisters.com/

Comments 13

  1. Love this recipe, perfect combination of sweet, salty, creamy and textural layers ????

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    Hi Fi! As we mentioned before we don’t calorie count or break down nutrition info. You wrote a comment on another page of ours and you said you used an app, maybe check that out. And yes, it’s a super yummy recipe! Filled with real food.

  4. I’m gonna make this with coconut butter instead of peanut butter and date paste instead of rice malt! It looks so yummy!

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  6. I’m really excited to try this! According to my own research rice malt syrup is 100% fructose free. So quadruple yay 🙂 I love that you guys use it in your recipes

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  8. I know this may be a silly question, but 1/2 shredded coconut is 1/2 ‘cup’, right? -thanks!

  9. OMG, this is amazing! Just made them and hubby and I can’t stop eating them. You guys rock!

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  11. Love this recipe! So simple and delicious.

    Any tips and tricks on how to cut relatively neat squares? Whenever I try to cut it just breaks apart and I get lots of different sizes and shapes. Maybe I’m letting it sit in the freezer for too long before cutting it up?

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