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

Delightful Date and Almond Slice

Recipe by Green Foot MamaCourse: Recipes, DessertCuisine: Australian

Servings

servings

Prep time

minutes

Cooking time

minutes

Looking for a delicious and nutritious treat? This Date and Almond Slice recipe is packed with natural sweetness, healthy fats, and wholesome ingredients. Perfect for a gluten-free snack, afternoon tea, or a healthy dessert, this slice features a crunchy almond base, a rich date jam center, and a golden almond topping.

Ingredients

For the Base
1 cup almond meal
1/2 cup desiccated coconut
1/2 cup activated buckwheat groats (or substitute with a handful of chia seeds)
3 tablespoons cold-pressed macadamia oil
3 tablespoons pure maple syrup or rice malt syrup
1 teaspoon ground cinnamon
For the Date Jam Layer
10–12 Medjool dates, pitted
1 tablespoon fresh lemon juice
1/3 cup water
For the Almond Topping
1 cup flaked almonds
60g unsalted butter or 40g coconut oil (for dairy-free)
1/4 cup pure maple syrup or rice malt syrup
1 tablespoon organic mesquite powder (optional, for extra flavor and texture)

Directions

Prepare the Almond Base
Preheat your oven to 160°C (320°F).
In a large mixing bowl, combine almond meal, desiccated coconut, and buckwheat groats (or chia seeds).
Add the cinnamon and mix well.
Pour in the macadamia oil and maple or rice malt syrup. Mix thoroughly using a fork or your fingers until the mixture comes together and is slightly crumbly.
Line a slice tin with baking paper. Press the base mixture firmly and evenly into the tin, about 0.5cm thick.
Bake for 6–8 minutes or until lightly golden. Remove from oven and allow to cool.
Make the Date Jam
In a small saucepan, combine pitted dates, lemon juice, and water.
Bring to a gentle boil, then reduce heat and simmer, stirring regularly, until the dates break down and the mixture thickens to a jam-like consistency. Add a splash more water if needed.
Set aside to cool.
Prepare the Almond Topping
In a saucepan over low heat, melt together flaked almonds, butter (or coconut oil), and maple or rice malt syrup.
Stir until everything is well combined.
Remove from heat and mix in the mesquite powder, if using, for a subtle caramel flavor and crumbly texture.
Let the topping cool slightly so it thickens and is easy to spread.
Assemble the Slice
Spread the cooled date jam evenly over the baked almond base.
Top with the almond mixture, spreading it out so the dates are fully covered.
Bake in the oven for 25 minutes, or until the almond topping is golden and crisp.
Cool and Serve
Allow the slice to cool completely in the tin before cutting into bars or squares.
Store in an airtight container for up to one week.

Notes

For a vegan option, use coconut oil instead of butter and maple syrup as your sweetener.
Activated buckwheat groats add crunch, but chia seeds work well for extra fiber.
Medjool dates provide a rich, caramel flavor, but you can use regular dates soaked in warm water if needed.
Mesquite powder is optional but adds a unique sweet, malty flavor.

Delightful Date and Almond Slice

Date and Almond Slice Recipe