Dates & chocolate

If you are partial to dates, then this slice is for you.  If dates aren’t really your cup of tea, then try it any way – the chocolate & date flavour combination is very very good and will convert many a date-hater into a date-appreciator.  Well maybe a date-tolerator would be a better way to put it.

The date & chocolate spread can also be spread straight onto some grainy toast for a delicious alternative to chocolate hazelnut spread.

Apricot & Almond Slice

The Chocolate & Date Slice is at the rear of the photo.  Right front is Lemon & Currant Cake, left front is Apricot & Almond Slice.

Date & Chocolate Slice


  • Filling:
  • 150 g (1 cup) dried dates
  • 125 ml (1/2 cup) water
  • 170 g (1 cup) dark chocolate, chopped
  • Slice:
  • 150 g butter
  • 100 g (1/2 cup) brown sugar
  • 1 egg
  • 150 g (1 cup) wholemeal flour
  • 1 1/2 teaspoons baking powder
  • 70 g (3/4 cup) ground almonds


  • Place dates and water in a small saucepan and heat gently until dates are soft.
  • Add chocolate and stir until melted.
  • Place warm chocolate-date mixture in a food processor and process until the mixture is smooth.
  • Allow to cool.
  • Preheat oven to 180ºC/350ºF.
  • Grease & line a 20 cm / 8" square tin.
  • Melt the butter in a large pot.
  • Remove from heat, mix in sugar and egg and beat to combine.
  • Stir in flour & baking powder then stir in ground almonds until combined.
  • Press half the mixture into the prepared tin, spread with date & chocolate mixture then dot remaining dough mixture over top.
  • Bake 25-30 minutes. Once cold, dust with icing sugar to serve.
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