Delectable Date Slices

Feb 12, 2015

Mirror mirror on the wall…who is the most beautiful date slice of them all? Well, not this one thats for sure!

They may not be the prettiest date slices ever made but looks aren't everything and these taste too good to be ignored!

Since returning from La Gomera in January I have been craving more healthy foods. I had known about the delicious food there as it was a return trip and so I was really looking forward to a week of health and vitality from both my food and the yoga. Little did I realise how many of these new food habits I would bring back with me. Gone are the sweets hidden in the back of the cupboard, the sugary snacks at my desk and the mad dashes into the corner shop on my way home from work. These have been replaced with little effort on my part by healthy snacks, a healthy homemade muslie, almond milk and apple breakfast and, this week, these delectable date slice have been added to my portfolio of goodness.

Quick to make and sure to be gone in a trice, these slices are a combination of sweet dates and a sort of shortbread made with coconut oil rather than butter, couple that with some seeds and nuts and you not only have a tasty treat when you are looking for something a bit sweeter but also a very filling, energy boosting snack which should see you through an afternoon of heavy slogging at the keyboard!

Good quality coconut oil is becoming more readily available these days. I was surprised to find some in my local supermarket the other day, and yes, I know it is more expensive than butter but your body will thank you for it in so many ways. So give them a try, here's how…


150g coconut oil, plus extra for greasing

200g pitted dates

3 tbsp honey

75g porridge oats

200g wholemeal or plain white flour

3 tablespoons mixed seeds


Preheat the oven to 150 C.

Grease a 20cm baking tin with coconut oil.

Place dates in a small saucepan with 4 tbsp cold water. Place on a low heat, cover and cook for a few mins until the dates form a gooey paste.

In another pan gently melt the honey and coconut oil.

In a bowl mix the oats, flour and seeds* together.

Pour in the melted honey/coconut oil and mix to form a dough.

Spoon half the mixture into the prepared tin and press down evenly. Top with the date mixture and then spread the rest of the dough over the dates.


Bake in the oven for approx 30 minutes or until golden brown.

Allow to cool completely before turning out on to a chopping board and cutting into squares.

Will keep well for several days in an air tight container.


* I used slightly more seeds than suggested in the recipe - a good handful of pumpkin and another of chopped hazelnuts - so go with what you have available.


Thanks to 'The Medicinal Chef' Dale Pinnock for the recipe (page 91)



Category: Eat

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