My two eldest girls can be quite challenging when it comes to food. Miss C will happily eat avocado, mangoes and prawn dumplings by the bucket load, but is generally not all that food focused at meal times (preferring instead to snack and graze throughout the day). Little J would happily have yoghurt for breakfast lunch and dinner, and has no interest in more ‘traditional’ meals such as sandwiches.
Needless to say that if I was to present them with a bowl filled with dates, they would be looked at with suspicion and remain uneaten.
Put dates in a chocolate covered slice however? Well that proved to be a winner!
This slice contains no flour, no eggs, but it does contain nuts so is not allergy-friendly for school lunchboxes.
The texture of this slice is almost fudge-like, and we all loved the little pops of crunchiness throughout. Covering the slice in dark chocolate took the whole slice to the next level too – and worked perfectly to fool my suspicious eaters!
| Prep Time | 10 minutes |
| Passive Time | 1 hour |
| Servings |
slices
|
- 450 g pitted medjool dates
- 100 g peanut or almond butter
- 1 cup puffed brown rice
- 1/2 cup chopped nuts (I used cashews and peanuts)
- 100 g dark chocolate melted
Ingredients
|
|
- Line a loaf tin with baking paper, leaving a little overhanging the edges.
- Process the dates and nut butter in a food processor for a few minutes, until the mixture is well combined and forms a paste. Transfer to a large bowl, and stir through the puffed rice and chopped nuts.
- Press the mixture firmly into the lined tin (it will be quite sticky so you may want to use wet hands to do this). Pour the melted chocolate over the top of the slice, and place in the fridge to set for 1 hour. Cut the slice into squares and serve.
Keep the slice in the fridge until ready to eat as it will soften at room temperature.