VEGAN PEANUT BUTTER SLICE

Last week I went to an event where friends of mine celebrated the launch of their collaboration with a Melbourne restaurant. Richmond’s pizza restaurant Baby put together a special menu featuring Golden Groves Olive Oil. The menu was so delicious and luxurious I left on cloud nine with a bottle of their EVOO.

Over the next few days I used it on everything impressed by its neutral flavour I thought that the possibilities for this olive oil would be endless.

I thought about a luscious peanut slice almost resembling snickers would work well with this as I could use the oil in every layer - VERSITILE

So here we are with this gorgeous slice. It was gone within a weekend after we gifted portions to friends and family. It was perfect mid morning with a coffee or after dinner.

Rich, luscious and not too sweet.

Ingredients

BASE

1/4 cup olive oil

1.5 Cups almond meal

1/4 cup maple syrup

A pinch of salt

PEANUT CENTRE

100g raw peanuts

2 cups peanut butter

1/2 cup olive oil

1/4 cup maple syrup

CHOCOLATE

290g Dark Chocolate

1/3 Cup Olive Oil

Method

Pre-Heat the oven to 170 degrees and lightly roast the peanuts until they become fragrant

In a bowl combine all the ingredients of the base until it forms a paste. Press it into a lined 24.3cm x 24.3cm baking tin. Bake the base for 10-15 minutes or until golden brown. Allow to cool completely before adding the peanut layer.

While this is cooling you can melt all the ingredients of the peanut layer and mix until they are combined. Pour the peanut mixture over the base and spread it evenly. Sprinkle the toasted peanuts on top of the peanut butter layer.

Once this is done on a double boiler melt together the chocolate and olive oil until full combined and pour all over the slice.

Hold the tin in both hands and tip the tin from side to side to help the chocolate spread evenly.

Place the slice into the fridge to set for at least an hour before slicing.