Healthy Double Chocolate Peanut Butter Slice

Content by: 180 Nutrition

Double Chocolate Peanut Butter Slice

Angela: The thing I like about Angeline’s recipes is not only do they look and taste amazing, you can eat them everyday. This slice is packed with protein and good fats, is gluten free, dairy free and paleo friendly… over to you Angeline 🙂

Angeline: So I have come across a lot of these recipes for yummy raw slices only to realise in the ingredients that they contain a lot of dried fruit, namely mejool dates. Now I had a look at the nutritional content of a mejool date and was astounded by how much sugar per 100 grams they contain. They have the same amount as a packet of lollies having 65 grams of sugar per 100 grams! I do realise that they have fibre and various other nutrients but what people have to be careful of is how often they are having these ‘healthy’ desserts because at the end of the day the body doesn’t care if your sugar comes from a Mars bar or a Mejool date it’s going to turn to fat if it’s isn’t burned off!

So that’s when my recipe came to light because I wanted to make one just as tasty but without all the added sugar from the dates. I had made a slice previously to this and used dried currants and it tasted yum but my recipes are all about everyday eating and I wanted to make something you could have everyday without feeling guilty or interfering with your health and fitness goals. I worked it out that this slice has about 175 calories per serve so all in all a great mid morning or mid afternoon snack. Enjoy!


3 scoops 180 Nutrition Coconut Protein Powder (I used vegan)
1 cup pumpkin purée
1/4 cup coconut oil
1 tsp granulated stevia

Middle layer:
400ml can coconut milk
4 sheets gelatine (grass-fed if possible)
1/4 cup organic cacao powder
1 tsp PB powder or almond butter or peanut butter
1 tbsp granulated stevia

Top layer:
1/2 cup coconut oil
1/2 cup raw cacao powder
1/4 cup granulated stevia
Pinch of sea salt


  1. For the base, mix the protein powder, pumpkin purée, melted coconut oil and stevia in a bowl and blend well. You can use a fork or hand held blender to get rid of any lumps. Spoon the mixture into a springform cake tin, press and pack tightly and pop in the freezer to harden.
  2. For the middle ‘mousse’ layer, simply heat the coconut milk in a saucepan and add the cacao powder, stevia and almond or peanut butter and the soaked gelatine sheets. Allow to cool for a few minutes and then pour over the base and pop back into the freezer to set for about 20 minutes.
  3. For the top layer, melt the oil, cacao powder and stevia in a saucepan until the stevia has dissolved and allow to cool slightly before pouring over the set mousse layer and place in the freezer to set for at least 30 minutes.

You can find more awesome recipes here and you can follow Angeline here.

Other Posts By Angeline:

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180 Nutrition

This article was curated by 180 Nutrition who were founded in March 2010 with the goal to offer the very best in natural health supplements and resources. The passionate team are aligned with leading health and wellness professionals including nutritionists, naturopaths, functional medicine and exercise specialists. They regularly connect with... Read More

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2 Replies to “Healthy Double Chocolate Peanut Butter Slice”
Lisa says:

What is an alternative we can use for gelatine as it’s a beef product and I prefer not to use it.

Angeline Gleeson says:

Yes there is, you can use Agar Agar powder which is a vegan alternative and you can buy at any good healthy store. It’s a vegetarian setting agent and works well in recipes where gelatine is used. I hope this helps 🙂

Comments are closed.