Valentine’s PB & Dark Choc Slice

A ton of love has gone into this decadent peanut butter disc, coated in dark chocolate and packed with a hidden dose of marine collagen. My ultimate nutritious sweet treat for you all.

Make a batch for someone special…or just make them for yourself! After all, self-love first and self-care galore is the way of JSHealth.

dear jessx

Might: 16 bars

For the base:

  • 1 cup (85 g) rolled oats
  • 1 cup (140 g) cashew nuts
  • 2 tbsp maple syrup
  • 1 tbsp coconut oil
  • 1 tsp sea salt

For the filling:

  • 2 cups smooth peanut butter
  • ½ cup maple syrup
  • 2 tsp vanilla extract
  • 2 serves JSHealth Pure Marine Collagen
  • ¼ cup hot water

For covering:

  • 150 g dark chocolate, melted
  • 1 tsp coconut oil


Line a small mold with baking paper; We used a 20cm x 20cm square can.

For the base, mix the rolled oats and cashews in a food processor. Blitz until a fine crumb forms. Add the remaining ingredients and process until the mixture comes together. Pour the mixture into the mold and press firmly into the bottom of the mold with your hands. Place in the freezer to set.

For the filling, place the ingredients in a food processor and blend until the mixture comes together. Press the peanut butter filling evenly into the base and flatten with a spoon or your hands.

Pour the melted chocolate over the peanut butter layer, making sure the slice is evenly coated.

Place the slice in the freezer for at least 1 hour to set.

Once set, remove from the freezer, cut into squares and serve. We like to serve ours with a sprinkling of sea salt on top.

Store leftovers in the refrigerator for up to 1 week or in the freezer for up to 2 months.

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