Dairy Free and Gluten Free
Sticky date slices are a bit of a tradition in bakeries in the UK and I must admit to feeling a little prejudiced against them. Whilst the cooked ones are full of white flour and refined sugar, this is a raw plant based no bake option which uses nut flour and coconut flour for the pastry. I use Tiana raw coconut flour for this recipe.
I’ve added some lemon for zingyness which makes the bars even more sweetly comforting rather than cloying, in fact, I think the combination of dates and lemon gives a little surprising effervescence to the slices.
This is a lovely treat to have on hand for afternoon tea and you can also pre-cut these slices and add them to lunchboxes. These keep perfectly well for up to two months if wrapped in baking parchment in the freezer.
You do need a decent high speed blender to make the date paste. If you are using a regular blender (around 500 watts), please ensure you soak the dates in the lemons overnight to make it easier on your blender.
Remember to pit the dates. There is nothing quite as miserable as hearing a stone in a blender and having to sieve the date goo to get the pieces of stone out.
If you’d like to learn to make a whole host of raw sweet treats like this, you might be interested in Sweet, my weekend intensive, or for a super sweet more in depth experience into the world of raw pastry arts, check out Entice, my five day raw pastry chef intensive, level one.
- 2 ¼ cup cashews, dry
- ¾ cups coconut flakes
- ¾ cup coconut flour
- 3 tbsp agave
- 2 tbsp coconut sugar
- 1 tbsp vanilla
- 5 tbsp melted coconut oil
- 3 cups dates, pitted
- ½ cup lemon juice
- ½ tsp sea salt
- ½ tsp vanilla
- 1 tsp lemon zest
- 1 cup almonds, dry
- 1 cup cashews, dry
- 1 cup pecans, dry
- 2 tbsp agave
- ½ tsp vanilla extract
- ½ tsp lemon extract
- 1 tbsp ground ginger
- Pinch sea salt
- 1 tbsp melted coconut oil
- 3 tbsp melted cacao butter
- 1 tsp lemon zest, very finely grated
- ¼ tsp lemon extract
- 1 tsp agave
- Start by making the shortbread. In a food processor, grind the cashew nuts and the coconut flakes to a powder.
- In a large mixing bowl, mix all the ingredients together, except the melted coconut oil. Add the melted coconut oil and combine until the mixture starts to stick together.
- Press the shortbread into the bottom of the tin lined with cling film. Leave in the fridge or freezer to firm up. In the meantime, make the date and lemon filling.
- Soak the dates in the lemon juice and squish until the lemon juice is well absorbed. In a blender, whizz all the ingredients until smooth. Remove the shortbread from the freezer. Pour over the date and lemon mixture. Return the shortbread to the fridge or freezer to set.
- Whilst this is setting, make the ginger nutty topping. In a food processor, pulse the nuts and transfer to a mixing bowl. Add the remaining ingredients and crumble over the date layer.
- Whisk together the chocolate drizzle mixture. Pour over the nutty topping and return to the fridge or freezer until set firm.