3 July 2018

Raw Date Slice

Sara Matthews

Raw Date Slice

Sara Matthews recipe with images using nurtured in norfolk’s micro cress, edible flowers, edible leaves, herbs, sea veg, pea shoots and micro/baby veg.


Place the dates (for the caramel layer) in a bowl and cover with warm water for 20 minutes to soften. Drain, then place in a food processor and blitz until it forms a paste. You may have to scrape the mixture down from the sides a few times before all the dates are processed. Leave to one side until needed.


Place the walnuts in a food processor and pulse until they are finely ground, but like a flour.


Add the dates and pulse so the dates are broken down to small chunks. If you add the dates after the other ingredients they sometimes, depending on your food processor, do not break down enough.


Then add the coconut, flax seeds, the ground almonds (Pulp if using), and cinnamon then pulse to mix and combine.


Add the orange juice and blitz to combine all. To test, squeeze a little between your fingers, if it just about sticks together its ready, if it doesn’t and is dry you may need to add a little more orange juice – add this a little at a time as you do not want to make the mixture too wet.


Line a square baking tin with parchment and spoon in three quarters of the mixture. Press this firmly into the tin and smooth. Evenly spread the date purée mixture over the top, covering the caramel layer.


Crumble and sprinkle the remaining mixture all over the top, covering the caramel layer. Sprinkle over some coconut.


Place in the freezer to set. This takes about 30-45 minutes.


Remove and cut into 16 squares. You can keep this in the freezer until you want some or store in the fridges.


  • Ground Almonds (250g)
  • Walnuts (150g)
  • Unsweetened Desiccated Coconut (50g)
  • Ground Flax Seeds (4 tbsp)
  • Dried Dates (150g)
  • Freshly Squeezed Orange Juice (2 tbsp)
  • Ground Cinnamon (1 tbsp)