My dear friend Michelle makes the best slices, and this crispy date slice is no exception. I think this is the third recipe Mich has given me. She’s like the collector of unbelievably good treats and very generous in sharing recipes. She didn’t hesitate to let me share this one with lucky you!
You really can’t beat a crispy, crunchy treat like this one. The dates make it rather rich, so one (or maybe two) small pieces is enough to satisfy. That’s helpful, I think.
We’ve made the slice twice now – once with the little bit of sugar added in, once without. We honestly couldn’t tell the difference. So, I’ll be leaving it out for future batches.
You can use those lush, lovely Medjool dates to create a luxe caramel flavour. Truth is, I find them expensive so I just use the no-name brand of dates from the supermarket. The ones that are a bit like hard little bullets, but still cook okay. Don’t worry, this superior date slice can take the inferior dates.
It might only be twice that we’ve made this recipe, but I think this date slice will quickly find its way into the ‘favourites’ folder. Chopping the dates is the only laborious task – one I’m happy to assign to the food processor.
You’ll like this one too: Easiest slice recipe ever
Crispy date slice
Makes around 12 bars or 16 slices
Takes 15 minutes
• 220 gm dates, chopped
• 100 gm butter
• 20 gm brown sugar (optional)
• 1 tsp vanilla essence
• 120 gm rice bubbles
• Coconut, as needed
In a large saucepan, stir dates, butter and sugar (if using) over medium heat until dates are mushy.
Stir in vanilla, then add rice bubbles and mix well.
Line a slice tin (for bars) or roasting tin (for thin slices) with baking paper. Press the mixture into the tin firmly and evenly. Sprinkle with coconut.
Refrigerate until completely cool, then cut into bars or slices.
Will keep for a few days in the pantry, or freeze for up to a month in an airtight container. It goes without saying that this one is perfection in the lunchbox.
Reckon you’ll give this date slice a go?