Cacao Peanut Slices (Vegan, Plant Based, Gluten Free)

I love these SO much, the great thing is you can store half of them in the freezer for a week if you want to save some. So simple to make, especially if you pre make your granola. These always go down well, and great if you have friends over. The lemon cake recipe will be coming next 🙂 I hope you enjoy. I try to keep more to the plant based recipes, even when baking vegan treats. I am always careful with vegan treats as although you may think they are healthier that’s not always true as recipes can include refined sugars which I try to stay away from. It is of course easier to opt for the vegan choices when out and about as asking for plant based food can leave you with a few odd looks. I’m all for treats, but I just like to know mine our as healthy as can be, not because I’m obsessed it simply makes me feel good about myself and gives me a sense of achievement as I love to cook and bake.



Here we go….



PREP TIME : 25 mins (if granola is pre made)




The Base

2 cups oats

1 cup raw nuts chopped (or blitz in blender slightly) I used hazelnuts, brazils, walnuts, pecans, almonds

1/2 cup raisins

Pinch of salt

2 TBSP agave nectar/date syrup (I used a mixture)

20g shredded coconut

1 Tbsp Coconut oil coconut oil (melted)


Set oven to 180c, combine all of the ingredients above together. Place on a baking tray (lined with parchment paper) thinly and bake for up to 10 mins (check after 5 that all is ok) Allow an hour to cool. You can make a bigger batch of this if you wish then use it for future recipes will store to up to 3 weeks in an airtight container.

The stick together Part

2 Tbsp Coconut oil

2 Tbsp Peanut Butter

1 tsp vanilla bean

1 Tbsp Agave Syrup


Mix these together in a pan until solidified together takes around 3 minutes. Once mixed take the granola and place it into a bowl pour the mixture from the pan over granola and stir. Line an 8″ square pan with parchment paper and place all ingredients in making sure to press flat into the corners. Once this has cooled (10-15mins) place into the freezer for half hour.


Chocolate Glaze

35g cacao powder.

80g Date Syrup/Agave (I used a mixture of both)

30g coconut oil, melted

1 Tbsp Peanut butter

1/2 tsp vanilla extract

2 Tbsp Almond milk.


METHOD (make this after when the base has been set in the freezer for half hour)

To a pan put the date syrup, cacao,  coconut oil and vanilla extract, peanut butter, almond milk and stir together until a pourable glazed mixture.  Spread this evenly over the base and then refrigerate for 2 hours to set. Then once set cut into squares, or however you wish. Keep refrigerated up to 5 days.



When I cut the base the base was a little crumbly in places, this is fine, I used used this to sprinkle over as decoration, and of course eat 😉 Great idea for little gifts but make sure you store them in the fridge as this is made with coconut oil they can melt slightly over an hour or so when left out. I also used some edible gold dusting to make them look pretty 🙂


Love Sarah xxx

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