Vegan Peanut Butter Crackle Slices Recipe

  • Steps
  • Ingredients


  • Line a 26 cm x 16 cm baking dish with baking paper
  • Place the peanut butter, dates, salt and coconut oil in a blender and blend until smooth
  • Transfer to a large mixing bowl and fold through the puffed rice, cranberries and shredded coconut.
  • Spread the mixture into the prepared dish and flatten with a spatula.
  • Melt the chocolate chips in a heatproof bowl set over a saucepan of simmering water, stirring until melted and smooth.
  • (don’t let the bowl touch the water or the chocolate will seize).
  • If the chocolate chips are struggling to melt, stir through 1-2 tablespoons of coconut oil.
  • Spread the melted chocolate over the slice and sprinkle the coconut flakes over the top.
  • Place in freezer for 1-2 hours to set, then slice into 12 pieces.
  • The slice will keep in an airtight container in the fridge for up to 2 weeks