Peanut butter slice


Words and images Rachel Finch


Behold, your new favourite sweet snack. “For a gluten free option use quinoa flakes,” Rachel says. These babies should keep in the fridge for up to five days, or freeze them to store for longer (as if they’ll last that long!)



½ cup dates pitted (soak for 10 minutes in hot water, if not already sticky and moist, then drain)

1 cup rolled oats

¼ cup crunchy natural peanut butter

1 banana small and ripe

30g 70% dark chocolate


  1. Add all ingredients to a food processor, except the chocolate. Process until the mixture comes together, scraping down the sides as you go. The mixture should stick together if pressed with your hands. If the mixture is too dry, add water a teaspoon at a time; if too wet, add a tablespoon extra of oats.

    2.    Transfer the mixture to a lined 23cm x 13cm loaf tin lined with baking paper. Press mixture down with clean hands.

    3.    Place in the freezer to set. Once set, remove from freezer and slice into 12 bars.

    4.     Roughly chop the chocolate and microwave for 30 seconds at a time until melted. Drizzle over the frozen bards and return to freezer. .


for more food and fitness inspiration, check out rachael’s wellness program body by finch or follow her on instagram