Valentine’s PB & Dark Choc Slice

There’s a lot of love in this decadent piece of peanut butter, covered in dark chocolate and containing a hidden dose of marine collagen. My ultimate nourishing sweet treat for you all!

Make a batch for someone special… or just make it for yourself. After all, self-love first and abundant self-care is the JSHHealth way.

Love Jess x

It consists of: 16 bars

For the base:

  • 1 cup (85 g) rolled oats
  • 1 cup (140 g) cashews
  • 2 tbsp maple syrup
  • 1 tsp coconut oil
  • 1 tsp sea salt

For filling:

  • 2 cups of smooth peanut butter
  • ½ cup maple syrup
  • 2 tsp vanilla extract
  • 2 servings of JSHealth Pure Marine Collagen
  • ¼ cup of warm water

For filling:

  • 150g (5.3oz) dark chocolate, melted
  • 1 tsp coconut oil


Line a small mold with baking paper; we used a 20cm by 20cm square plate.

To make the base, combine oats and cashews in a food processor. Pulse until it forms a fine crumb. Add remaining ingredients and process until combined. Pour the mixture into the mold and press the mixture firmly into the base of the mold with your hands. We put it in the freezer to lie down.

To make the filling, place the ingredients in a food processor and blend until the mixture comes together. Press the peanut butter filling evenly onto the base and smooth with a spoon or hands.

Pour the melted chocolate over the peanut butter layer, making sure the layer is evenly covered.

Transfer the piece to the refrigerator so that it stays for at least 1 hour.

After resting, remove from the freezer, cut into squares and serve. We like to serve ours with a sprinkle of sea salt on top.

Store leftovers in the refrigerator for up to 1 week or in the freezer for up to 2 months.

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