This slice is so deliciously chewy, nutty, caramelly, chocolatey and yet somehow pretty healthy - and vegan!




Skill level

Average: 3.6 (12 votes)



  • 180 g (6½ oz/1 cup) soft pitted dates (soak them in boiling water for 5 minutes if they aren’t soft)
  • 60 g (2 oz/¾ cup) desiccated coconut
  • 80 g (2¾ oz/½ cup) roasted almonds
  • 55 g (2 oz/½ cup) LSA (linseed, sunflower and almond meal), or plain almond meal
  • 1 tbsp good-quality cocoa powder
  • 1 tbsp peanut butter
  • ¼ tsp salt


  • 3 tbsp peanut butter
  • 2 tbsp maple syrup
  • 180 g (6½ oz/1 cup) soft pitted dates
  • 3 tbsp nut milk of choice
  • pinch of salt
  • 160 g (5½ oz/1 cup) roasted unsalted peanuts


  • 150 g (5½ oz) dark chocolate (85 per cent cocoa) (use a vegan chocolate if you want the slice to be vegan)
  • 2 tbsp nut milk of choice
  • sea salt, for sprinkling

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Makes about 16 pieces.

Freezing time: 30 minutes

  1. Whiz all the base ingredients in a food processor for 1–2 minutes, or until combined and sticky. Press into a 20 cm (8 inch) baking tray lined with baking paper.
  2. To make the caramel, whiz the peanut butter, maple syrup, dates, nut milk and salt together for about 1 minute, or until super silky. Stir the roasted nuts through, then pour over the base and spread evenly.
  3. For the chocolate layer, melt the chocolate and nut milk together in a microwave, or gently in a saucepan over the stove. Pour the mixture over the nutty caramel, then sprinkle sea salt over the top.
  4. Transfer the slice to the freezer to set for at least 30 minutes; it needs to be completely firm for slicing. Store in the fridge if you don’t mind it fudgy, or in the freezer if you prefer it solid.


Recipe and images from The Shared Table by Clare Scrine, Smith Street Books, RRP $39.99