• Chocolate peanut slice (Donna Hay)Source: Donna Hay

Snap, crackle and crunch. An easy quick no-bake slice that happens to be gluten free and dairy free.




Skill level

Average: 3.2 (222 votes)

There are just six ingredients in this slice, with puffed brown rice and roasted peanuts stirred into a mixture of dates, peanut butter and vanilla, then topped with melted chocolate. The dates are the secret to creating a gooey caramel while cutting back on processed sugar. And when you go to cut it, “heat the knife. Rest it on the chocolate so it starts to melt the top and then [cut] through,” says Hay.


  • 20 (400 g) soft fresh dates, pitted
  • ⅓ cup (95 g) natural smooth peanut butter
  • 2 tsp vanilla extract 
  • 1 cup (15 g) puffed brown rice
  • ½ cup (70 g) roasted unsalted peanuts, chopped
  • 80 g raw cacao chocolate or dark chocolate, melted

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Chilling time: 30 minutes

  1. Line a 10 cm x 20 cm loaf tin with non-stick baking paper, leaving 4 cm 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, just 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. 



• If using dark chocolate, make sure you use a dairy-free chocolate if you need this slice to be dairy-free. 

This recipe is from Donna Hay: Basics to Brillance Kids on SBS Food (Channel 33). Stream episodes via SBS On Demand