Cleo’s Raw Peanut Chocolate Slice

Do you ever crave a sweet but healthy snack? Then this recipe is going to be perfect for you! Follow Cleo’s steps to make the perfect Raw Peanut Chocolate Slice, a delicious dessert that the Head Chef of Refettorio Felix prepared for the guests using only surplus ingredients.

“In a restaurant kitchen you make the same thing again and again. Here you have to think, be resourceful. We recycle what’s leftover and make it new.”

Cleo Melvin , Head Chef at Refettorio Felix

Head Chef at Refettorio Felix, Cleo Melvin is a trained chef from the Leiths School of Food and Wine. On top of having 12 years of experience working in several different kitchens and restaurants, Cleo has also experience in catering for special diets and a qualification in Nutrition.

Guests love when Cleo makes ice cream or cake, not a single crumb is left on the plates! She enjoys the daily challenges of creating menus using surplus ingredients and loves the warm atmosphere and comfort that the Refettorio provides to all regular guests.

Inspired by guest chefs Caiger and Co, Cleo shared with us the recipe of these no-bake, vegan, gluten-free bars that she prepared once for the guests of Refettorio Felix, and that you can easily make at home.

"The idea was not only to feed people, but to make people feel like they're being treated every day."

Cleo Melvin , Head Chef at Refettorio Felix

Raw Chocolate Peanut Chocolate Slice By Cleo

INGREDIENTS

175 grams pitted chopped dates
250 grams of natural peanut butter
90 grams of rolled oats (GF)
200 grams dark chocolate (Vegan)

Optional: You can mix in nuts, dried fruits or seeds as suits your fancy- whatever is on hand!

METHOD

Put the first three ingredients together in a blender and blend into a paste.
Spread the mixture into a baking tray until even.
Melt the chocolate over a bain-marie, stirring regularly (A boiling pot of water with a bowl on top)
Pour the melted chocolate over the bars.
Let harden for at least 1 hour