This is an old school slice brought kicking and screaming into 2019 with the addition of dates and coconut oil.
Okay, any other cooking website might prattle on about using coconut oil instead of butter, dates instead of sugar and yada yada yada. Sure, that’s important, but if it doesn’t taste good I’m not posting it – and this tastes good, sort of like a chocolate crackle in a slice form but with better chocolate.
Okay, to the recipe.
What you need
- 100g medjool dates, pitted weight. And yes, you need to check there are no seeds.
- 50ml coconut oil
- 125g peanut butter – use the natural type without any added sugar
- 1 tsp vanilla extract
- 1 tbsp honey
- ½ tsp salt
- 100g puffed rice or rice bubbles
- 170g dark chocolate – the good stuff ie minimum 60% cocoa solids
What you do with it
- Line a slice tin with baking parchment.
- Blitz the dates, coconut oil, peanut butter, honey, vanilla together in a blender. I use the nutribullet. You might need to add a tablespoon of warm water to get it moving. You should end up with a thick paste.
- In a large bowl mix the paste with the rice bubbles until it’s all evenly coated. Although it’s gloopy, I think you get a better result if you do this with your hands. Season with salt.
- Press the mix into your lined tin and pop it into the fridge for half an hour or so to set.
- Once the slice is firm, melt your chocolate in the usual way. I use the microwave, blasting it for 30 seconds, and stirring, 20 seconds and stir, 20 seconds and stir…
- Pour the chocolate over the top and use spatula to ensure an even coating. Put it back in the fridge until firm.
- This will keep in a sealed container at room temperature for 4 days or so.
Brookford Kitchen Diaries 
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