My gran and great aunt used to make a much naughtier version of this slice using raspberries (and loads of sugar!)
Apart from having loads in my freezer, dates are rich in magnesium and phosphorus…which are great tonics for our nervous systems.
Almonds bring a quality source of protein and calcium. The buckwheat, macadamia oil, mesquite powder and coconut promotes cardiovascular health and a lowered risk of diabetes.
This slice is still cheeky enough to enjoy with a cuppa and satisfies even the biggest sweet craving.
The munchkins love it too!
Date and Almond Slice Recipe
Base
- 1 x cup almond meal
- 1/2 cup desiccated coconut
- 1/2 cup activated buckwheat groats* (or a handful of chia seeds)
- 3 x tablespoons cold pressed macadamia oil
- 3 tablespoons pure maple or rice malt syrup
- 1 x teaspoon cinnamon
- Preheat oven to 160 degrees (c).
- Combine all dry ingredients and mix with fork and/or fingers to combine. Add oil and syrup and mix well. You may need to rub together.
- Line a slice tin and press mixture firmly into the bottom (about 1/2 cm thick). Bake base in the oven for around 6-8 mins. Remove and set aside to cool.
Date Jam
- 10-12 medjool dates – pitted
- 1 x tablespoon lemon juice
- 1/3 cup water
- In a small saucepan on low heat, combine dates, water and lemon.
- Bring water to the boil and simmer gently until dates become mushy and the liquid starts to thicken. Stir regularly and add a little more water if required. The consistency you are looking for is a jam/thick smeary paste. Set aside.
Topping
- 1 x cup flaked almonds
- 60g butter or 40g coconut oil
- 1/4 cup pure maple or rice malt syrup
- 1 tablespoon organic mesquite powder
- Add all ingredients (except mesquite) into a saucepan and melt to combine gently over a low heat.
- Add mesquite powder to thicken and add a slight ‘sugar crumble’ texture.
- Set aside to cool once all combined and not too runny.
Assembly
- Grab slice tray with cooked and cooled base.
- Lather the date paste over the base until nicely covered. Then scoop buttery almond topping to cover, making sure the top is evenly covered.
- Bake in oven for around 25 mins or until the almonds are golden and start to crunch.
Notes
- To activate buckwheat – soak buckwheat grains (groats) overnight in some water. Drain and pop onto a tray, into a pre-warmed (160C) oven for an hr – turning heat off once they are in. Or alternatively dry-fry in frying pan on a low heat until dry and slightly crisp.
- Mesquite powder, a staple in Southwestern and Latin American cuisine, is made from the pods or beans of the mesquite tree. The pods are ground into a fine powder, resulting in a sweet and slightly nutty flavor. It is a good choice for people with dietary restrictions because it has a low glycemic index, meaning it doesn’t cause rapid spikes in blood sugar. It can be used in a variety of ways, including as a sweetener, thickener, or flavor enhancer. Mesquite powder also serves as a natural substitute for sugar, honey, or maple syrup.
Enjoy x
Photo by NordWood Themes on Unsplash
