I love anything caramel and these certainly hit the spot!  The dates give them a real caramel hit while keeping the refined sugars down, so it’s a win/win.  This slice is super quick to make, it’s great for the lunchbox as it’s nut-free and you could always leave the icing off the top if you’re trying to keep the sugar intake down.  Drizzle with 80% dark chocolate instead.

Store in an airtight container, in the fridge for up to a week.

Trace x

February 20, 2018
  • 5m
  • 15m
  • 20m
  • 1

Ingredients

Slice

  • 120 g Medjool dates
  • 50 g rapadura or coconut sugar
  • 120 g butter
  • 200 g self-raising flour (gluten-free works well)
  • 1 tsp. vanilla bean paste
  • 1 egg

Topping - Chocolate Icing (optional)

  • 100 g icing sugar
  • 15 g cacao powder
  • 2 tbsp. water

Instructions

Thermal Cooking Method

  1. Preheat oven to 180C and line a slice tin with some baking paper.
  2. Blitz pitted dates for 20 seconds/speed 4. Sit aside to use later. No need to wash the jug.
  3. Add soft butter and sugar. Cream for 20 seconds/speed 4. Scrape down sides and repeat x 3 times.
  4. Add egg and vanilla and mix 15 seconds/speed 3.
  5. Add dates back in and mix 10 seconds/speed 6.
  6. Add flour and mix for a final time 15 seconds/speed 3.
  7. Press out into the slice tin and bake for approx 15-20 minutes, until nice and golden all over. Allow to cool in the tin.
  8. Once cool add icing ingredients together in a small bowl. Drizzle over the slice and place in the fridge to set for 30 minutes.

Traditional Cooking Method

  1. Preheat oven to 180C and line a slice tin with some baking paper.
  2. Using a blender blitz the pitted dates into a paste on high speed. Sit aside.
  3. Using electric beaters cream the butter and sugar. Add soft butter and sugar into a bowl and whip on medium speed until lighter in colour and a creamy texture.
  4. Remove the beaters and add dates and flour into the mix. Stir to combine.
  5. Add egg and vanilla and beat on medium speed until incorporated well. Approx 30 seconds.
  6. Press out into the slice tin and bake for approx 15-20 minutes, until nice and golden all over. Allow to cool in the tin.
  7. Once cool add icing ingredients together in a small bowl. Drizzle over the slice and place in the fridge to set for 30 minutes.
  • 12-15