I only just discovered dates about a year ago, and when I did, I wondered why I hadn’t ever tried them before. I have made Sticky date pudding numerous times since then (I’ll be adding that recipe in the future), and was happy to find this recipe for something a bit different. The very small ingredient list certainly attracted me, so I asked hubby to make it one day while I was at work. The result was “YUM!” Sweet enough to satisfy a craving, but not too sweet to be sickly.
My husband made the recipe using margarine as per the original recipe, but when I made it yesterday I made it with coconut oil instead. I figured that coconut oil will solidify when cool so the slice keeps it shape (just like the margarine would do), but it would also add a nice coconutty flavour to the slice – and everyone knows that dates and coconuts go together.
The verdict was that the coconut oil version had a nicer taste, but the margarine version had a better texture. Next time I’m going to try half-and-half. (The photo is of the coconut oil version.)
- 125g dairy-free margarine (or 1/2 cup virgin coconut oil)
- 1 cup dates, finely chopped
- 1 cup sugar
- 1/2 tsp vanilla extract
- 4 cups rice bubbles
Combine the margarine/coconut oil, vanilla, dates and sugar in a saucepan. Bring to the boil over a medium heat. Simmer, stirring constantly, for five minutes. Remove from heat and stir in the rice bubbles. Press into a baking paper lined slice tray. Set in the fridge. Cut into squares to serve. Store in an air-tight container away from heat.
Adapted from: Cheapskates Club Newsletter