Date crumble slice

Date crumble slice

Dairy free, gluten free, vegan

The Healthy Convert
6 large or 12 small slices
Elisa Watson, Jeremy Butler


Quantity Ingredient
320g dried dates, pitted and roughly chopped
50ml maple syrup
80ml freshly squeezed orange juice
165g raw walnuts
145ml tinned coconut milk
1 teaspoon vanilla extract
80g coconut sugar
345g gluten-free plain flour
1/4 teaspoon ground sea salt
1 teaspoon ground cinnamon
1/2 teaspoon bicarbonate of soda


  1. Preheat oven to 180°C (160°C fan forced). Line the base and sides of a 17 cm × 17 cm square cake tin with baking paper, ensuring the paper hangs over the sides of the tin for easy removal.
  2. Combine the dates, maple syrup and 120 ml of water in a medium saucepan over a medium–high heat. Bring to the boil, stirring frequently, for about 3 minutes or until the dates are pulpy. Remove from heat, stir in the orange juice and set aside to cool.
  3. Pulse the walnuts in a food processor until a flour forms. Set aside in a large bowl.
  4. Blend the coconut milk, vanilla and sugar in a food processor until combined. Add the flour, sea salt, cinnamon, bicarbonate of soda and walnut flour. Process until a dough forms, being careful not to overmix.
  5. Evenly press three-quarters of the dough into the base of the prepared pan. Spread the date mixture over the top.
  6. Crumble the remaining dough mixture over the date mixture so the dates are completely covered, pressing the dough gently into the date mixture with your fingertips.
  7. Bake for 30–35 minutes, or until golden. Allow to cool completely in the tin.
  8. Remove from the tin and slice.
  9. Store in an airtight container in the fridge for up to a week.


  • You can replace the walnuts with gluten-free oats to make this recipe nut free.
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