Caramel Peanut slice



C: 7.8g

F: 6.8g

P: 2.3G

Cals = 85 each! 


= Makes 8


  • 70mls light coconut cream (Macro)
  • 10g coconut sugar (Macro)
  • 10g dairy free butter (Nuttlex)
  • 30g rice malt syrup (Pure Harvest)
  • 10g vegan gelatin
  • 15g coconut oil 
  • 40g dairy free choc baking pieces (Pana Organic Mylk Choc)
  • 10g peanuts (crushed)


  1. In a pot, melt the coconut cream, coconut sugar, butter and rice malt syrup on low heat until mixed through. Add in the gelatin and stir through quickly until crystals are dissolved.
  2. Remove pot from heat and set aside to cool. Be sure to not let it set so mix it through every few minutes. 
  3. In a seperate pot, melt the coconut oil and chocolate on low heat. Remove and let cool for 5 minutes. 
  4. In a 2 small loaf tins or a small square tin, add half of the chocolate mix to the base. Refrigerate until chocolate is set.
  5. Add the caramel layer to the chocolate base and freeze for 5-10 minutes, then add the remainder chocolate on top, then the peanuts crushed. 
  6. Return to the freezer for 5 minutes or fridge until set! 

*This recipe is best with Mylk Choc Pana Choc baking pieces! You can purchase from Woolies. 

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