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–+ servings

Delectable Chocolate Almond Date Slices

The Balanced Kitchen
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
chilling 30 minutes
Course Dessert
Cuisine American
Servings 24 slices

Ingredients
  

BASE

  • 100 g butter melted, sub for coconut oil if vegan
  • 50 g desiccated coconut
  • 50 g rolled oats
  • 100 g mixed nuts
  • 100 g soft dates
  • 1 TBSP chia seeds

ALMOND DATE CARAMEL MIDDLE LAYER

  • 250 g soft dates
  • 100 g smooth almond butter
  • 1 TBSP pure Maple syrup

CHOCOLATE TOPPING

  • 200 g dark chocolate
  • 1 heaped TBSP coconut oil

Instructions
 

BASE

  • You will need a 20cm square, loose bottomed baking tin, lined with baking paper and some baking beans.
    A preheated oven temperature of 160 C (fan).
  • Add the melted butter (or coconut oil), desiccated coconut, oats, mixed nuts, soft dates (if not soft, soak in boiled water for 10-15mins) and chia seeds to a food processor and blitz until you form a sticky dough.
  • Press the mixture into the lined baking tin and press down using a fork or back of a spoon until evenly spread.
  • Add a layer of baking paper to the top of the base and add the baking beans on top. Bake in the oven at 160 C (fan) for 10 minutes, remove the baking beans and baking paper and bake for a further few minutes until the mixture is dry but not browning. Remove the base from the oven (turn the oven off) and place the tin in the freezer while you prepare the middle layer.

ALMOND DATE CARAMEL MIDDLE LAYER

  • Add the soft dates to a food processor with the almond butter and maple syrup and blitz until smooth for about 1-2 minutes.
  • Remove the baking tin from the freezer and smooth the caramel mixture on top of the base and evenly spread. If the caramel is sticking to the back of the spoon, run the spoon under hot water or smear a little oil onto the back of the spoon so it glides more easily.
  • Replace the tin back into the freezer while you make the chocolate topping.

CHOCOLATE TOPPING

  • Place a medium sized heat-proof bowl over the small pan of boiling water and turn up the heat until the water boils. Turn down the heat to a medium setting and add the chocolate pieces and coconut oil to the bowl, stirring frequently until it melts completely.
  • Turn off the heat and remove the baking tin from the freezer. Pour the melted chocolate mixture on top of the caramel layer and tilt around until the chocolate covers the entire caramel layer.
  • Leave the chocolate to layer to set in the fridge for about 30mins before slicing into 24 pieces.
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