The Great Australian Bake Off butter-chocolate-and-date-slice

Rich, sweet and delicious, this delicious vegan slice is one to remember!


  • Biscuit base

  • 120g almond meal

  • 40g plain flour

  • 60g desiccated coconut

  • 80g rolled oats

  • 85g soft brown sugar

  • 1/4 tsp pink sea salt flakes

  • 1/2 tsp baking powder

  • 140g coconut oil

  • 1 tbsp honey

  • Peanut butter caramel

  • 12-14 medjool dates (200g)

  • 45ml coconut oil

  • 150g smooth peanut butter

  • 1 tsp vanilla extract

  • 1 tbsp rice malt syrup

  • Salt to taste

  • Rhubarb jelly/compote

  • 700g fresh trimmed rhubarb

  • 90g caster sugar

  • 42g cornflour

  • 1/4 cup water

  • Chocolate toppings

  • 200g blocks 70% vegan dark chocolate

  • 1/2 tbsp rice malt syrup

  • 1 tbs coconut oil

  • Decoration

  • 2 tbsp biscuit

  • 1/4 cup buckwheat kernels

  • 1/4 cup freeze dried raspberries


  • 1.

    For biscuit base, preheat oven to 180°. Line a square 10” loose bottom cake tin (3” height) with baking paper with the sides of the paper draping over the edge of the tin. In a large bowl mix together all the dry ingredients.

  • 2.

    Melt the coconut oil and mix with honey. Add the wet mixture to the dry ingredients and thoroughly combine together. Save 2 tablespoons of the mixture for the decoration (bake this as well on a separate cookie sheet). Press the biscuit into the tin using either an off-set mini spatula or the back of a spoon.

  • 3.

    To ensure that the layer of biscuit is even, prick at various places with a toothpick to see how deep in goes.

  • 4.

    Bake for 20 minutes or until golden brown on top. Once out of over, rest for 2 minutes and then in to the freezer.

  • 5.

    For rhubarb compote, chop rhubarb in to half inch pieces, no need to precise it’s going to be cooked down.

  • 6.

    In a wide pan with a lid pop in the rhubarb and sugar and cook until the rhubarb breaks down the juice starts to bowl.

  • 7.

    In a bowl mix together the cornflour and water. Add while mixing and cook until thickened. Transfer compote to a shallow and wide pan lined with cling film and chill in the fridge.

  • 8.

    For the peanut butter caramel, pit the medjool dates and soak in boiling water for 15 minutes.

  • 9.

    Once the dates are soft add all the ingredients to a food processor and pulse until a thick paste forms.

  • 10.

    Spread the caramel in thin layer (2-3mm on the tooth pick) over the cooled biscuit.

  • 11.

    For the chocolate layer, melt the chocolate gently over a bain marie. Add the coconut oil + rice malt syrup

  • 12.

    To assemble, spread the caramel layer over the biscuit base in 2-3mm layer. Top with a 3-4 mm layer of rhubarb compote using an offset spatula. Chill in the freezer for at least 40 mins.

  • 13.

    Once chilled, remove from the pan, take off the pan base and baking paper, this is where the long sides of baking paper should help.

  • 14.

    Place on a wire rack with a tray underneath. Spread over the melted chocolate mix. Chill for 5 mins in the freezer.

  • 15.

    Get a cloth +jug of boiling water and a long sharp knife ready. Trim the edges of the slice. Then using a ruler divide the slice in to 12 pieces (probably 1.5 inched in width each), make sure to clean the knife with each cut.

  • 16.

    Decorate with toasted buckwheat, biscuit crumb and crushed freeze dried berries.


This recipe has not been edited or tested by the Bake Off Food Department.

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