Date and almond guilt-free slice
4th January 2014

Date and almond guilt-free slice

By Sara Photography by Sara
 

You’ve indulged a little too much at Christmas right?  Me too.  What I find is that you can’t go cold-turkey on the sugar, you still crave that sweet hit mid-morning or mid-afternoon.  This sweet treat is guilt-free and will trick your mind, leaving you sat-is-fied!

You don’t have to make the muesli part from scratch either; any gluten-free muesli will work if you combine it with the date mixture and shape it into balls.

Store in the fridge for the ultimate snack.

Ingredients

  • For the muesli
  • 1/2 cup coconut oil
  • 1/4 cup agave syrup or pure maple syrup
  • 1 cup almonds
  • 1 cup quinoa flakes
  • 2 cups puffs (I used a mixture of brown rice puffs and millet puffs)
  • 1/4 tsp salt
  • For the date mixture
  • 1 1/2 cups almond meal
  • 1/2 cup coconut flakes
  • 6 mejool dates
  • 1 tbsp Dutch-press cocoa powder
  • 1/4 cup coconut oil
  • 1/4 cup water
  • 1/4 cup chia seeds

Method

  • For the muesli
  • 1. Melt the coconut oil with the agave syrup.
  • 2. In a food processor blend 1/2 cup of almonds until reasonably fine and the other half still reasonably chunky (think a rough chop).
  • 3. Mix the coconut oil mix with the almonds, the puffs and the salt.
  • 4. Line a slice tin with greaseproof paper. Press the muesli mixture firmly into the tin, about 1 cm thick (you might need two tins). Bake for 15-20 minutes on 170ºC.
  • 7. Take out and leave to cool.
  • For the date mixture
  • 8. In a food processor blend the coconut, deseeded dates, cocoa, water and coconut oil.
  • 9. In a large bowl mix the blended date mixture with the almonds and chia seeds.
  • 10. Press the date mixture evenly on top of the muesli mixture.
  • 11. Transfer the slice to the bench, leaving it on the baking paper.
  • 12. Place another piece of backing paper on top of the date mixture and using a rolling pin, roll the two slices together. The muesli will stick to the date mixture.
  • 13. Cut the slice into squares. Any excess muesli which doesn't stick can be added back to the muesli jar.
  • 14. Store in the fridge.
 

COMMENTS

  1. rb

    can I substitute anything for the coconut oil (e.g. almond butter)?

  2. Sara

    Hi – for the muesli you can use rice bran oil, olive oil or good old butter!
    For the date mixture you can use almond butter or one of the fats I listed above.
    Happy cooking, Sara.

 

Post Your Comment






© Fisher & Paykel Appliances Limited. All writing and photography are © Fisher & Paykel 2017 unless indicated otherwise. All rights reserved.