crunchy & creamy chocolate slice

Written By Angelica Pupillo

If you have been locking for a snack that hits all the right notes of sweet, creamy, and crunchy all in one then you have come to the right place!

recipe (makes 16)

ingredients

  • 1.5 cups medjool dates

  • 1 cup smooth peanut butter

  • ¼ cup pumpkin seeds

  • ¼ cup slithered almonds

  • ¼ cup buckinis

  • 100g dark chocolate

  • Salt

method

1. Line a 9 x 9 inch baking tray with high sides with baking paper.

2. Put your medjool dates and butterfly it out so that it is one layer. Place each pitted date on the baking tray right next to each other to form one large square.

3. Cut another piece of baking paper and lay it over the top of the dates. Use a cup to press down on the top layer of baking paper to make sure they are all stuck together and in one even layer. Remove the top layer of baking paper.

4. In a small bowl or measuring cup, add in the peanut butter, pumpkin seeds, slithered almonds and buckinis. Mix until combined.

5. Pour the peanut butter mixture over the top of the dates and use a spoon to spread it all out into a single layer.

6. Melt the chocolate in the microwave or over a double boiler and pout over the top of the peanut butter. Gently use a spoon to make sure the entire slice is covered.

7. Sprinkle sea salt over the top and pop in the fridge to set for a few hours or overnight.

8. Cut your slice into 16 squares and store in an airtight container in the fridge for up to a couple of weeks… but it will probably be gone by then hehe  

tip

To make this EXTRA delicious toast the nuts and seeds before making this recipe for an even deeper flavour and crispy texture.

hungry for more?

For more recipes like this, download our teen lunchbox eBook, packed with ideas to keep your teen energised in 2025.

Angelica Pupillo
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