Hello – I hope your New Year has stared out well.
We have just returned from a lovely family holiday that was filled with mountain climbs, hikes and adventures.
Most of the days looked like this:
But the last day ended up looking like this:
Uh oh. Not my finest moment.
So now I’ve got 4 kids who are on school holidays, I can’t drive and they are permanently staaaaaarving …. especially after their swimming lessons.
Ok- so what to make for them that is quick and doesn’t involve me going to the shops or standing up for very long?
We decided today to go with our version of this sweet slice that is a family favourite, passed down from my Mother in law.
It is quick and easy, delicious and uses our pantry staples, plus it’s very allergy friendly. But best of all …. my little people can help to make it and then they devoured it. I will be making double batches from now on!
- 12 medjool dates, pitted and diced
- 1/4 cup coconut sugar
- 120g butter (vegan or dairy)
- 40g sunflower seed butter (or nut butter if it suits)
- 1/4 tsp pink salt
- 4 cups rice bubbles (we used the Freedom allergy friendly brand)
- Optional: 1/3 cup pumpkin seeds
Place the butter, dates and sugar into a saucepan and cook over a medium heat. Bring to a simmer and stir occasionally until dates are quite soft and mushy (that’s the technical term!). (Speed 2, Steam temp for about 4 -5 minutes – no need to dice the dates if you’re using a thermal cooking machine).
Still on a medium heat, add in the seed butter and salt and mix well to combine until quite smooth (Speed 3, approx 1 minute, ST)
In a separate bowl place the rice bubbles (and seeds if using). Pour the date mixture into the rice bubbles and fold together until completely combined. You can do this stage in a thermal cooker on Sp 1 but I find that it tends to shred the rice bubbles a bit.
Press the mixture down very firmly into a lined dish and place into the fridge until hard (we usually do overnight).
If you are a chocolate fan, you can melt a couple of squares of your favourite dark choc and drizzle it over the top, then return to the fridge for 5 minutes before cutting.
Slice in to squares. Store any left overs in an airtight container in the fridge.