date pecan slice

DfDairy free
GfGluten free
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date pecan slice
Makes 16

Full of nutty goodness, this cake-like slice is one of my favourite comfort foods. It fills the house with the most gorgeous cinnamon aroma as it cooks and, if you want to sneak a bit before it cools completely – perhaps topped with a dollop of cream – you can enjoy it in its warm, fudgy glory.


250g almonds (raw, roasted or activated)
100g fresh dates (such as Medjool variety), pitted
100g pecans (or you can use walnuts)
4 eggs
160g extra-virgin olive oil or macadamia oil
80g pure maple syrup, rice malt syrup or honey (optional – honey is not suitable for babies under
12 months)
2 teaspoons natural vanilla extract
¼ teaspoon bicarbonate of soda
½ teaspoon ground cinnamon or mixed spice
1 tablespoon raw cacao powder or cocoa powder


Preheat the oven to 170°C. Grease and line a square 22 cm baking tin and set aside.

Place the almonds into a food-processor or high-speed blender and mill until ground to a fine consistency (Thermomix: 8–10 sec/speed 7). Transfer to a bowl and set aside.

Place the dates and pecans into the processor and process until coarsely chopped (Thermomix: 7–10 sec/speed 5). You can chop for less or more time if you prefer a coarser or finer result – for younger children chop more finely.

If using a Thermomix, place the reserved ground almonds and the remaining ingredients into the mixing bowl and mix 8 sec/Reverse/speed 5 or until well combined. If not using a Thermomix, transfer the date mixture to a large bowl, add the reserved ground almonds and remaining ingredients and stir until well combined.

Pour the mixture into the prepared baking tin, smooth the top with the spatula, and bake for 20–25 minutes or until golden and cooked through (a skewer inserted into the centre should come out clean). Take care not to overcook as the slice will dry out.

Allow the slice to cool in the tin before cutting it into 16 squares. Store in an airtight container.