Low-Sugar Choc Peanut Butter Slice

Makes 24 slices

Ingredients:

Base:

1 & 1/2 cups rolled oats

3 tbsp rice malt syrup

1/3 cup desiccated coconut

2 tbsp raw cacao (or 100% pure baking cocoa)

2 tbsp coconut oil

Filling:

1 large banana

1 & 1/4 cups cashews (soaked overnight)

1/4 cup unsweetened coconut milk

1/2 cup coconut oil

5 tbsp natural peanut butter

1 tbsp rice malt syrup

Topping

1 large banana

2 tbsp raw cacao

2 tbsp coconut oil

Method:

1. With coconut oil, lightly grease a baking tray that is approximately 18cm x 26cm in size.
2. Place all the ingredients for the base in a food processor and process until the mixture is crumbly and slightly sticky.
3. Pour the base mixture into the baking tray and press down until the base is firmly packed. Put the tray in the freezer while you make the filling.
4. Clean the food processor bowl, then place all the filling ingredients in the food processor. Process until the mixture is smooth and creamy.
5. Remove the baking tray from the freezer and pour the filling over the base. Smooth down the filling so that it is evenly spread over the base, and then return to the freezer for 2 hours.
6. After 2 hours, place the topping ingredients in the food processor and process until smooth and creamy. Remove the baking tray from the freezer and pour the topping over.
7. Freeze for 1 hour, then enjoy!

Slice should be kept in either the fridge or freezer, in an airtight container.

This cheesecake is the perfect treat for those days when your sweet tooth just won’t behave itself! With less than 5g of total sugars per serve, and plenty good fats, this slice won’t cause a sugar high, nor will it leave you with the inevitable sugar crash, where you only wind up craving more sugar.

Steph Taylor is the founder of The Sugarfree Box, an Australian health food subscription box business that helps people realise the benefits of living a refined sugar-free lifestyle.

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