Sticky Date, Peanut and Chocolate Slice

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 35mins
  • Serves icon
    Serves
    12
  • Calories icon
    Calories
    199
based on 7 ratings

This recipe requires a food processor attachment to make a natural caramel from soaked dried dates. It’s a quick, no-bake, gluten free treat topped with dark chocolate. Kids and adults will love it and you can try adding different ingredients instead of the puffed rice and peanuts.

recipe updated 3 Apr. 2023

Ingredients

  • Water icon
    Water
    200 g
  • Water icon
    Water
    40 g
  • Pitted dates icon
    Pitted dates
    390 g
  • Smooth peanut butter icon
    Smooth peanut butter
    100 g
  • Vanilla extract icon
    Vanilla extract
    1 teaspoon
  • Peanuts icon
    Peanuts
    80 g
  • Puffed rice icon
    Puffed rice
    25 g
  • Dark chocolate icon
    Dark chocolate
    80 g

Tools

  • kCook icon Parchment paper
  • kCook icon Chef Patissier XL
  • kCook icon Loaf pan (900g) - 20cm (8")
  • kCook icon Small bowl
  • kCook icon Colander
  • kCook icon Food processor attachment
  • kCook icon Kenwood bowl - chef patissier xl
  • kCook icon Easywarm bowl

Step preview

  1. Add pitted dates and water to a clean small bowl
  2. Soak - 20 min
  3. Assemble the Food Processor attachment to the machine
  4. Fit the knife blade to the Food Processor bowl
  5. Drain content of small bowl into colander
  6. Transfer soaked fruit to Food processor attachment
  7. Add water, smooth peanut butter and vanilla extract to the Food processor attachment
  8. Attach the lid and ensure it is locked into place
  9. Mix then scrape bowl - 2 min, Speed 3
  10. Mix into a fine paste - 1 min, Speed 3
  11. Remove the Food Processor attachment from the machine
  12. Attach K Beater
  13. Transfer content of Food processor attachment to Kenwood Bowl
  14. Add peanuts and puffed rice to the Kenwood Bowl
  15. Mix until combined - 30 sec, Speed 1
  16. Grease and line a clean loaf pan (900g) with parchment paper
  17. Transfer content of Kenwood Bowl to loaf pan (900g)
  18. Spread until level
  19. Chill in fridge - 30 min
  20. Attach Creaming beater
  21. Add dark chocolate to the EasyWarm Bowl
  22. Heat with splashguard fitted until melted - 8 min, 7, Speed 1
  23. Remove the loaf tin from the fridge
  24. Transfer chocolate to loaf pan (900g)
  25. Spread until level
  26. Chill in fridge - 30 min
  27. Remove the loaf tin from the fridge
  28. Use the paper to help you lift the slice from the tart tin
  29. Carefully heat a sharp knife under hot water, dry it, then cut the slice into squares
  30. Serve
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