Chocolate Peanut Butter Slice

Chocolate Peanut Butter Slice

The past month I have been fortunate enough to spend the Summer at my family coast house on the South Coast.  I came back this week to get my ‘shit in a pile’ so to speak and get ready for uni and the daily grind and this got me reflecting on the Summer that was.

This Summer I made a pact with myself that I was going to make the most of the Christmas and New Year period.  Normally when people say this it means endless to-do lists and exercise goals but for me this year it was quite the opposite. This was the Summer that I could finally let go of the old me and just be happy.

This past month I have laughed the most I have in a long time.  I am not ashamed to admit it.  I have the spring back in my step and the confidence I  lost along the way.  So watch out world!

Moments of Summer 2016/2017 I will cherish:

  • Having my family back together again, it is so nice when my not so little brother returns from uni.
  • Visiting my grandparents.  I realised that not only was I getting older, so were they.  You can’t take time for granted.
  • Going to the movies in the middle of the day!  For those that like to be productive 24/7 I am sure you can feel me on this one.
  • Sunset walks on the beach with Angus each night, talking about the future and moving out together.
  • Going for a day trip with my Mum to Milton!  It felt like old times, where our conversations weren’t revolved around fighting over food.
  • Rekindling my love with Indian food.
  • Meeting more of Angus’s family and visiting quaint little towns in Victoria.
  • Making new friends and laughing until my teeth hurt.
  • Reading books, other than health books.  I was given Amy Schumer’s book and it is actually really funny!
  • Walking up Pigeon House Mountain!

I hope your Summer had moments like these.  They don’t have to be fancy to mean something special.

Now for a tasty recipe I made at the coast, which btw got devoured after long days of doing absolutely nothing.


1/2 cup almonds

1/2 cup desiccated coconut

6 medjool dates

1/4 cup coconut oil, melted

Peanut butter filling:

3/4 cup peanut butter

8 medjool dates

1/3 cup rice malt syrup

Chocolate topping:

1/3 cup cacao powder

1/4 cup coconut oil, melted

1/2 cup rice malt syrup

To make:

  1. Grease and line a 20x30cm slice tin.
  2. Place the almonds in a food processor and blend.
  3. Add the coconut, dates and oil and process until well combined.
  4. Press mixture into base of the tin and put in the fridge for 30 minutes.
  5. Place the peanut butter, dates and rice malt syrup into a food processor and process until smooth.
  6. Spread over the base and put in fridge for 1 hour.
  7. Place the cacao, oil and rice malt syrup in food processor and pour over the peanut butter filling.
  8. Refrigerate for 3-4 hours or until hard.
  9. Keep in fridge for 1 week.

This recipe comes from Donna Hay’s Life in Balance cook book.


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