Triple Layer Chocolate Peanut Butter Slice (Gluten, Grain, Dairy, & Refined Sugar Free)


Peanut butter and chocolate – ever the epic combination!! It’s salty, it’s sweet, it’s creamy, it’s… GOOD!

Somewhere along the way in my baking adventures, I’ve fallen in love with triple layer slices. From the original caramel, to the follow-up choc-hazelnut, the left field beetroot, and (my personal favourite) the good old choc-coconut combo… the inspirations just keep coming in layers. I’ve been thinking of a peanut/chocolate mix-up for quite some time. It’s an old classic and sure to be a crowd pleaser. And pleasing it most surely is 😀

A lot of you may not eat peanuts, so if they’re not your thing then feel free to substitute the peanut butter with another nut butter (almond would be amazing) or sunflower seed butter, and the peanuts with roasted nuts/seeds. You will still result in a delicious slice!

Once again, I love the ‘unbakedness’ of this snack. The ingredients mean it is rich and decadent, best chopped into small pieces and served straight from the fridge. May it bring you as much delight as it does for us!! 🙂 ❤



Triple Layer Chocolate Peanut Butter Slice (makes 1 10cmx20cm loaf tin sized slice – I cut into approx 15-18 small pieces)

1 tbsp coconut oil
1 tbsp honey
3 tbsp peanut butter (or other nut butter if preferred)
1 cup finely desiccated coconut
2 tbsp cocoa or cacao
pinch salt (omit if using salted peanut butter)

Middle Layer:
3&1/2 tbsp peanut butter
1 tbsp coconut oil
1 tbsp honey

1&1/2 tbsp coconut oil
1&1/2 tbsp cocoa or cacao
1 tbsp pure maple syrup
pinch salt
2 tbsp blanched natural peanuts, roughly chopped (preferrably roasted at 180’C for 10mins)

To make the base: Grease a loaf tin with coconut oil and lay a sheet of baking paper across the base and up two sides. In a small saucepan, gently heat the coconut oil, honey, and peanut butter until well combined and smooth. Remove from the heat, and add the coconut, cocoa, and salt (if using). Mix together until well incorporated. Tip the mixture into the prepared loaf tin, pressing down firmly and evenly across the base with your hands (using slightly wet hands helps). Place the tin in the fridge to firm up and get started on the next layer.

To make the middle layer: Place the peanut butter, honey, and coconut oil in a small saucepan. Heat over a low heat while mixing until it’s well combined and smooth. Pour this over the base layer and place the tin back in the fridge to firm up.

To make the topping: I’d recommend doing this once the middle layer has had time to firm (give it about 1 hour or pop it in the freezer for a couple minutes). Heat the coconut oil in a small saucepan until just melted. Remove from the heat, add the cocoa, maple syrup, and salt. Whisk together quickly to a smooth runny mixture. Pour this over the top of the middle layer and use a spatula to disperse evenly or gently tip the tin from side to side to let it move over the top. Sprinkle with the chopped peanuts. Then place in the fridge to set.

To serve: cut into small squares and serve straight from the fridge. The slice will soften when kept at room temperature for a while so is best stored in the fridge when not eating.

Enjoy!!! xx


12 thoughts on “Triple Layer Chocolate Peanut Butter Slice (Gluten, Grain, Dairy, & Refined Sugar Free)

  1. Vladi says:

    This looks delicious – and simple. Have to try! Quick question re coconut – it doesn’t say if it should be sweetened or not. I assume it’s unsweetened. Can you please advise? Thanks.

  2. Vladi says:

    I made it about a week or so ago – loved it! My friend called it a Nanaimo bar. I corrected it to “peanut butter Nanaimo bar”. I’ll definitely make it again!

  3. Melissa says:

    The recipe only made half a slice tray. At least doubling the recipe is necessary. My half a tray of slice is very thin :s

    • hungrycub says:

      Yes! As noted on the recipe, I recommend making it in a loaf tin rather than a slice tray (10cmx20cm) – it’s quite rich so I always make it this size myself and cut into small pieces. If however you’re keen to make more in a slice pan then please do double or triple depending on how large your tray is 🙂 I hope your thinner version was still highly enjoyable!

  4. Lois M Blackerby says:

    I added up the amounts of all the ingredients and it would never be as thick as the photo shows using a USA loaf pan! This must have been made in a teeny weeny mini loaf pan as the center ingredients would barely cover 1/8 the of an inch thick.

    • hungrycub says:

      Hi there 🙂 As stated on the recipe I use a 10x20cm loaf pan, it’s the one I use every time I make this recipe (which is rather a lot because I’m quite addicted 🙂 ) and was used for the slice I photographed. Hope this helps!

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