Chewy chocolate and date slice

My chewy chocolate and date slice is a delicious dairy-free and gluten-free wholesome slice that is the perfect morning or afternoon snack. You can add any ingredients you like to this recipe but my version below is definitely my favourite. MAKES | 16 BARS

Ingredients:

• 125g coconut oil

• 1 tbsp rice malt syrup

• 1 egg

• 170g plain GF flour

• 2 tsp baking powder

• 1 cup coconut sugar

• 6 Medjool dates (pitted and sliced)

• 1/2 cup desiccated coconut

• 1/2 cup LSA mix (linseed, sunflower seed & almond)

• 1/2 cup mini dark choc chips

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My INGREDIENT FACT

Medjool dates are a great alternative to refined sugars and are a good source of energy. They are rich in fibre, iron, potassium, calcium and magnesium, however, as they are high in calories they should be consumed in moderation.

Method:

1. Preheat the oven to 180 degrees celsius.

2. Line a rectangular baking tray with baking paper.

3. Melt the coconut oil and rice malt syrup in a small pan.

4. Combine gluten-free flour, baking powder, coconut sugar, desiccated coconut, LSA mix, Medjool dates and mini dark choc chips in a large bowl.

5. Mix in the egg along with the melted coconut oil and rice malt syrup into the dry ingredients.

6. Press the mixture into the lined baking tray.

7. Bake in the oven for about 16 minutes (the perfect chewy consistency) or 20 if you would prefer it less chewy.

8. Cool in pan before cutting into bars.

9. Place in an airtight container and store in the fridge for up to 7 days.

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My RECIPE TIPS

• If you want to try any other ingredient variations, only substitute the desiccated coconut and LSA mix quantities accordingly.

• Place the slice in the fridge for a couple of hours after it has baked, this will make it easier to cut the slice into bars.