Donna Hay’s chocolate peanut slices

Donna Hay’s chocolate peanut slices are the ideal salty-sweet treat – packed with ingredients like dates, peanut butter and raw cacoa chocolate. They’re no-cook, and so simple the kids can whip up a batch themselves!

William Meppem and Chris Court


20 soft fresh dates (400g), pitted
95g natural smooth peanut butter
2 tsp vanilla extract
15g puffed brown rice
70g roasted unsalted peanuts, chopped
80g raw cacao chocolate or dark chocolate, melted

1. Line a 10cm x 20cm loaf tin with nonstick baking paper, leaving 4cm of paper overhanging on the long sides (this will help you later).
2. Place the dates, peanut butter and vanilla in a food processor and process for 2-4 minutes or until the mixture turns into a paste. You might need to scrape down the sides of the processor with a spatula between pulses to make sure everything combines.
3. Transfer the date mixture to a big bowl. Add the puffed rice and peanuts. Mix well with a spatula to combine.
4. Press the mixture into the prepared tin, using the back of a spoon to help you smooth it (rub the spoon with a little oil if it’s a bit sticky). Pour the melted chocolate over the slice and spread it with the back of the spoon to coat. Place in the fridge for 20-30 minutes or until set.
5. Use the paper to help you lift the slice from the tin. Carefully heat a sharp knife under hot water, dry it, then cut the slice into squares (the hot knife cuts the fudgy slice more easily). Place them in the fridge until ready to eat.

Basics to Brilliance Kids by Donna Hay is published by Fourth Estate, price £20. To order a copy for £15 until 1 July, visit or call 0844 571 0640; p&p is free on orders over £15.