LBM Food: Raw Peanut Butter Slice

Laura Butler-Madden Raw Vegan Peanut Butter Slice

In this weather (I hope that you haven’t been hit too hard by the recent snow or ‘beast from the east’ as the media is dramatically calling it!), there is nothing better than staying at home and baking…or maybe there is…

This amazing raw, vegan peanut butter slice has been my go to snack throughout my pregnancy and the best bit is you don’t have to bake it at all. Created by my super talented friend Alex from Feed the Soul, it’s the perfect recipe to batch bake and keep in the fridge for when that mid afternoon hunger hits.

And if you don’t fancy making your own at home – head to Alex’ amazing Dorset café to pick one up…you’ll have to be quick though as they get snapped up fast!

Laura x

Ingredients (makes a rectangle tray bake 16 – 18 slices)


2 1/2cups activated almonds

1/4 cup coconut sugar

2 cups pitted dates

3tbsp melted cacao butter

Laura Butler-Madden Raw Vegan Peanut Butter Slice


3 cups soft pitted dates

1 cup soaked cashews (soak for 2-4 hour)

1/4 – 1/2 cup of water

1 cup peanut butter

1 cup melted coconut oil

1.5 tsp pink salt


1.5 cup cacao powder

1 cup melted coconut oil

1/4 cup maple syrup/agave syrup

Pinch of  salt

Laura Butler-Madden Raw Vegan Peanut Butter Slice


For the base put the nuts, dates and salt in food processor until it looks like bread crumbs then pulse in the cacao butter. The mixture should be nice and sticky and buttery.

Line your tin the press the base in firmly. Set in the fridge whilst you make the filling.

Then in the food processor blend the cashews, dates, salt and 1/4 cup of water this may take a few minuets for it to become nice and smooth. If still lumpy add more water.

Now add the peanut butter whizz until combined then slowly pour in the coconut oil while the mixture is still spinning.  Do not over blitx it, or it will split.

Pour over the base and smooth it out evenly.

Set back in the fridge.

For the topping blend all the other ingredients together and pour over the filling.

Set in the fridge for at least 5 hour best over night.


Recipe by Feed the Soul, Photography by Patrick Butler-Madden, Mugs from Sophie Allport, Plate by Sophie Conran for Port Merian at John Lewis, Table Mat from Pro Cook




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