Recipe entry
Breakfast by Bella

Peanut Butter Me Up Slices

It was like the heavens had opened and sent me down a peanut butter caramel raw chocolate angel to get me started on yet another Monday morning...


The Base

  • 200g Breakfast by Bella Peanut Butter Me Up granola
  • 30g coconut oil

 The Middle

  • 200g medjool dates
  • 100g peanut butter

The Chocolate Top

  • 20g raw cacao butter
  • 18g raw cacao powder
  • 2 teaspoons vanilla powder
  • 2 teaspoons agave syrup 
  • A handful of freeze-dried strawberries (optional)



  1. Place the dates into hot water and leave to one side for 20 minutes to soften. 
  2. In the meantime, place the granola into a food processor to ground it, melt to coconut oil on a low heat and then mix the two together.
  3. Cover a small rectangular dish with baking paper, add your base mix and flatten down. You could save a a couple of teaspoons worth of the base mix for a topping if you wish, as I have done. 
  4. Place the base in the freezer for approximately 20-30 minutes. 
  5. Once the dates have softened, remove the pips, place the dates in a food processor and mix with the peanut butter. 
  6. Place your dates and peanut butter mix on top of the base. 
  7. For the chocolate top: place the cacao butter in a glass bowl over a saucepan filled with heated water (NOTE: If possible, do not let the ingredients heat over 42 degrees celsius. This is to preserve its nutrients. If you have a thermometer, use it to check the temperature). Once melted, mix in the rest of the ingredients (use a fork or a whisk to ensure there are no lumps from the cacao powder).
  8. Crush the freeze dried strawberries and mix into your raw chocolate mix.
  9. Pour your raw chocolate over the top of the your no bake and use a fork to spread it evenly.
  10. Place in the freezer for an hour to set. 

Once set, keep in the fridge.