Lately I’ve been trying to eat a bit healthier, but I still like a light sweet treat now and then. When I spotted this Date, Nut and Seed Slice in the latest Dish magazine, it looked great — although you know me, I rarely follow a recipe exactly. I wanted something nutty and seedy, wholesome but not over the top, and I had a few ingredients I needed to use up, so I made my own version.
Nuts and seeds are a simple way to sneak in extra nutrition. They’re full of good fats, protein, fibre, and plenty of vitamins and minerals. Almonds, walnuts, sesame seeds, chia seeds — each adds crunch, flavour, and healthy oils. The best part is you can swap things around depending on what’s in the pantry. This slice shows how flexible a treat can be — as healthy or indulgent as you like.
My Spin on It
Hubby Basker hates dates, so I left them out. Instead of dates, I raided the cupboard and used half a tin of leftover condensed milk and a quarter cup of crunchy peanut butter as a substitute. To this mix I added roasted walnuts, roasted desiccated coconut, slivered almonds, ground almonds, chia seeds, pine nuts, flax seeds, pumpkin seeds, sesame seeds, and wheat germ instead of buckwheat — a real mix, but still roughly the same quantity as the original recipe. For the topping, I kept it simple: 50 g milk chocolate with 1 tsp coconut oil. Basically, just whatever I had on hand!
Nisha’s Verdict
Not interested — far too healthy, too nutty, and bits get stuck in your teeth. Wouldn’t even taste it, not a bar of it, so oh well — can’t win them all.
Recipe Card
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🍫🥜🌰✨🥥🍪
Date, Nut and Seed Slice (gf)
A dense, fudgy slice with crunchy nuts and seeds, topped with a thick layer of dark chocolate. Naturally gluten-free and perfect with an espresso.
Recipe Credit: Latest Dish Mag.
Ingredients
- BASE:
- 1½ cups (240g) dried and pitted dates
- ¾ cup (70g) walnut pieces
- ½ cup (70g) slivered almonds
- ⅓ cup (30g) desiccated coconut
- 3 tbsp sesame seeds
- 2 tbsp smooth peanut butter
- ⅓ cup (60g) buckwheat
- ¼ cup (25g) ground almonds
- 1 pinch table salt
- 250g dark chocolate, roughly chopped
- 1 tbsp coconut oil
Directions
- Prepare Equipment: Line an oven tray with baking paper. Line a loaf tin (roughly 23cm x 12cm) with baking paper. Preheat oven to 180°C regular bake.
- Soak Dates: Roughly chop dates and place in a large heatproof bowl. Cover with boiling water and set aside for 30 minutes.
- Toast Nuts and Seeds: Place walnuts and slivered almonds on prepared tray and bake for 5 minutes. Add coconut and sesame seeds, bake for a further 3–4 minutes or until golden.
- Make the Base: Drain dates and add peanut butter. Mix until a smooth paste forms. Add toasted nuts, coconut, sesame seeds, buckwheat, ground almonds, and salt. Stir until well combined. Press into prepared tin.
- Make the Topping: Place chocolate in a microwave-safe bowl, add coconut oil, and melt in 30-second bursts, stirring in between. Alternatively, melt in a heatproof bowl over simmering water.
- Assemble: Pour melted chocolate over the base and spread evenly.
- Chill and Slice: Refrigerate for 4–6 hours or until firm. Cut into 12–15 pieces with a sharp knife.
Nutrition
Per Serving: Calories: 290, Fat: 17.5g, Carbs: 31.6g, Protein: 5.3g, Sugar: 21.1g
Click here to rate this recipe– Thanks for your feedback — it really helps me know what you’re enjoying!
Don’t lose it — Pin it! Save this recipe to Pinterest or share it with a friend so you can find it again. ♡ Janet
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