As with most of my recipes, this was created by dragging literally every ingredient out of my cupboard, setting them in front of me, and selecting them almost at random (there is some thought to it), hoping it would come out to something edible. While I love classic bakes, there are so many far better-experienced bakers out there with great recipes. For me, baking is about experimenting – seeing what works, what doesn’t, and learning as you go along from all the disasters that will inevitably transpire. It should never be taken too seriously! My bakes might not be everyone’s cup of tea, but I don’t aim to replace traditional recipes – simply add to them.
These fudgy chocolate peanut butter slices are super decadent, and while I wouldn’t consider it a low-calorie recipe, it is made from straight forward, unprocessed ingredients, that provide a little more nutritional value alongside the calories! They are higher in fat, but this is mainly from ingredients such as nuts and seeds, which are beneficial for our health and also keep us satiated.
The bottom layer is based on oats and nut flours, is sweetened with dates and maple syrup, and finished with an added dash of chia seeds. These ingredients mean that compared to a standard traybake, you’re getting a lot more fibre, a good amount of healthy fats, and a little protein as well. The next layer is an easy “fudge”, made from 100% peanut butter and cacao – definitely higher calorie but again, you’re getting healthy fats and some flavanols from the cacao. Finally, for some added crunch, I added buckinis, which are essentially activated buckwheat groats (more on activation soon!). Similar to the nuts, these provide a small boost of fibre, protein and some minerals – but I mainly use them for crunch. You could also use puffed rice or chopped nuts of any kind.
I chop these chocolate peanut butter beauties up pretty small and keep them in an airtight container for up to three to five days. They last better in the fridge, but taste better at room temperature – so if I want them to keep up to the five day mark I’ll simply lift them out of the fridge a little while before I plan to eat it!
If you like peanut butter, make sure to try my Peanut Butter & Honey Granola recipe!
Fudgy Buckini Slices
Course: Dessert, Sweets, SnacksDifficulty: Easy15
servings15
minutes5
g10
g3
g6
gThese decadent chocolatey, fudgey slices will satisfy your sweet tooth, while also providing some healthy fats, fibre and more protein than your typical traybake! If you like chocolate or peanut butter, this one’s for you!
Ingredients
Base:
60g oats
1/2 cup almond flour
3/4 cup dessicated coconut
1/4 cup cacao powder
4 medjool dates
1-2 tbsp maple syrup
1 tbsp coconut oil
1 tsp vanilla paste
1 tbsp chia seeds
Fudge Topping:
1/2 cup peanut butter
1 tbsp cacao
Maple syrup to taste (I left this out)
1 tsp vanilla paste
For Crunch – buckinis, chopped nuts, puffed rice
Directions
- For the base, combine all the ingredients in a bowl and mix well. Transfer onto a baking tray and press down with the back of a spoon until it is well compacted and level. Try and make sure it is an even thickness throughout.
- Place the base in the fridge. Meanwhile make the fudge. In a small saucepan, bring water to the boil and place a glass bowl over the top to create a double boiler. Reduce heat a simmer.
- Place the peanut butter, cacao, vanilla and maple syrup if using into the bowl and heat gently over the double boiler until completely melted. Stir continuously throughout. This should only take a few minutes.
- Take the base out of the fridge and pour the fudge over top. Sprinkle with topping of choice. Replace back in the fridge to set for at least 2 hours.
- Use a sharp knife to slice to preferred size. Store in an air tight container for up to three days at room temperature, or up to five days in the fridge. I find these best enjoyed at room temperature, so make sure to remove each slice half an hour or so before consuming if you stored in the fridge for the best taste!
