Triple Layer Peanut Butter Crunch



  • 1/2 cup dates, pitted and soaked 
  • 1/2 cup oats
  • 1/2 cup shredded coconut 
  • 1/2 tbsp Cacao Powder 
  • 1/2 tbsp coconut oil 


  • 4 tbsp coconut oil
  • 4 tbsp peanut butter 
  • 1/2 cup puffed quinoa 


  • 1/4 cup Dark Chocolate 
  • 1/4 tin Coconut Milk
  • 1/2 tbsp Coconut Oil



  1. Blend all ingredients for the base in a food processor and then press into a lines baking tin and place in fridge. 
  2. Place coconut oil and peanut butter in a saucepan on a low heat until combine. Add quinoa puffs and stir. Add to base layer and place in fridge for 30minutes. 
  3. Add top layer ingredient to a sauce pan and place on low heat. Pour over middle layer and place in fridge for 1 hour or until set

Makes 10 slices.