Lovely to see you Peanut Butterer

Raw "Snickers" Slice

Makes 12 slices

Ingredients for the base

  • 1/2 cup oats
  • 1/2 cup unsalted cashews
  • 1/2 cup desiccated coconut
  • 1/4 cup dates, pitted
  • 1 tbsp Pic’s Crunchy Peanut Butter
  • 1 tbsp coconut oil
  • 1 tbsp maple syrup

Ingredients for the caramel peanut layer

  • 1 cup dates, soaked for 30 mins in boiling water
  • 1 tbsp brown rice syrup
  • 4 tbsp unsweetened almond milk
  • 1/4 cup + 1 tbsp Pic’s Crunchy Peanut Butter
  • 1/3 cup unsalted peanuts, roughly broken down into small pieces
  • pinch of pink salt

Ingredients for the chocolate layer

  • 2 tbsp Aduna Super-Cacao Powder
  • 2 tbsp coconut oil
  • 1 tbsp coconut butter
  • 1 tbsp Pic’s Crunchy Peanut Butter
  • 1 tbsp maple syrup

Pic's teaming up with chocolate is really a thing and Aduna in the UK created this scrumptious recipe to show just how great the combo can be.



  1. Place the oats and cashews in a food processor and process until they have broken down.
  2. Add the rest of the ingredients and process again until the mixture is fully combined.
  3. Transfer the mixture to a lined baking tray and press down with your fingers to form an even base layer.
  4. Place the tray in the freezer while you make the caramel layer.

Caramel layer:

  1. Place all the ingredients (except the peanuts) in a food processor and process until you reach a smooth consistency.
  2. Remove the tray from the freezer and spread evenly over the base layer.
  3. Sprinkle over half the peanuts and place back in the freezer.

Chocolate layer:

  1. Melt the coconut butter and oil in a pan over a gentle heat.
  2. Once melted, take off the heat and stir in the rest of the ingredients until a silky smooth consistency is reached.
  3. Leave to cool slightly before spreading evenly over the caramel layer and sprinkling with the rest of the peanuts.
  4. Place back in the freezer to set for around an hour before cutting into squares and devouring!

Store in the fridge or freezer.


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