No-bake Peanut Butter Slice - Keke Papatahi Pata Pīnati Kore-Tunu

Ingredients

• 3 tbsp (45 g) hinu kokonati, pata rānei (coconut oil or butter)
• 1/2 C (130 g) pīnati māeneene (peanut butter)
• 1/4 C (55 g) mīere raihi parauri (brown rice malt syrup) This can be swapped for date syrup or maple syrup.
• 1 tsp wanira (vanilla)
• 3 tbsp ( kōkō (cocoa, I use Dutch cocoa)
• 1 C (80 g) kokonati pūtī (desiccated coconut)
• 1/2 C (60 g) peru oneone (ground almonds)
• 3/4 C (200 g) pata pīnati māeneene (smooth peanut butter, I use Pic's Peanut Butter)
• 1/4 C (55 g) mīere raihi parauri (brown rice malt syrup) This can be swapped for date syrup, maple syrup or golden syrup.
• 1/2 tbsp wanira (vanilla)
• 3 tbsp (30 g) peru oneone (ground almonds)
• 150 g tiakarete parauri (dark chocolate, 50%). I use Whittakers here but you could use a sugar-free version too.
• 1 tbsp (15 g) hinu kokonati, pata rānei (coconut oil or butter)
• 6 tsp pata pīnati (peanut butter, optional decoration)

Instructions

1. 1

   --- Prepare the Slice Tin: ---

2. 2

   Line a 20 cm square tin with baking paper.

3. 3

   --- Prepare the Cocoa and Coconut Base: ---

4. 4

   Melt hinu kokonati (coconut oil) or pata (butter) in a small pot over low heat on the stove or in a heat-proof bowl in the microwave. Add it to a medium bowl along with pata pīnati (peanut butter), mīere (syrup), wanira (vanilla) and kōkō (cocoa). Stir.

5. 5

   Add the kokonati (coconut) and peru oneone (ground almonds). Whakaranuhia - mix until combined.

6. 6

   --- Press the Base into the Tin: ---

7. 7

   Add it to the prepared tin and press it down with a spatula or with clean hands until it is smooth and flat. Whakamātaohia (refrigerate) as you make the paparanga pata pīnati (peanut butter layer).

8. 8

   --- Make The Peanut Butter Layer: ---

9. 9

   Add the pata pīnati (peanut butter), mīere (syrup), wanira (vanilla) and peru oneone (ground almonds) in to a medium bowl. Whakaranuhia - mix until combined.

10. 10

    Add to the base and press it down with a spatula until it is smooth and flat. Refrigerate as you make the topping.

11. 11

    --- Add Chocolate to the Slice: ---

12. 12

    Add the tiakarete (chocolate) and hinu kokonati (coconut oil) or pata (butter) in to a small pot. Gently melt it on the stove over super low heat as you gently stir. This can also be melted in a heat proof bowl in the microwave, heating for 20 seconds and stirring after each time until just melted.

13. 13

    Pour it on top of the peanut butter filling and gently smooth it out. Give the tray a little shake so the chocolate flattens out evenly.

14. 14

    --- Add extra Peanut Butter (optional): ---

15. 15

    If you are using them, add the blobs of pata pīnati (peanut butter) on top of the tiakarete (chocolate) while it is still warm. Use a skewer to create a simple marble effect by dragging it through the pata pīnati (peanut butter) in different directions.

16. 16

    --- Refrigerate and Serve: ---

17. 17

    Chill in the fridge for around 40 minutes and then it is time to cut and enjoy.

18. 18

    --- How to store the slice: ---

19. 19

    I store this slice in a sealed container, in the fridge. It will keep well for a couple of weeks this way but I am sure it will not last that long.