Peanut Choc Slab

Peanut Choc Slab

This chocolate slab recipe can be changed up by adding different nuts and even some dried fruit. My favourite is adding sultanas and nuts and a sprinkle of cayenne pepper and salt. 


  • To prevent the slice tasting too much like coconut oil, use unscented coconut oil. 
  • The slice will melt at room temperature so best kept in the freezer. If you wanted to prevent it from melting, use half coconut oil and half raw cacao butter.


  • 1/2 cup peanut butter
  • 1/2 cup coconut oil, melted
  • 1/4 cup cacao powder or 100% cocoa powder
  • 1 tsp vanilla extract
  • Pinch of sea salt
  • 2 Tbsp maple syrup 
  • 3/4 cup roasted unsalted peanuts


  1. In a bowl mix together all the ingredients.
  2. Line a container with baking paper and pour in the chocolate mixture.
  3. Leave it to set in the freezer for at least an hour before slicing.
  4. This chocolate is best stored in the freezer and eaten frozen.

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