Gluten, egg and dairy free (there is butter in the recipe but you can use a dairy free alternative)

Makes about 22 pieces



  • 1 Cup almond meal
  • 1 Cup gluten free plain flour
  • 1 Cup coconut
  • ½ Cup coconut sugar
  • 125g butter, melted


  • 100g butter
  • 250g pitted medjool dates, chopped
  • ¹⁄³ Cup water
  • ¾ Cup Pecans, roughly chopped



  • Preheat oven to 170ºC. Grease and line a square slice tray.
  • Mix the dry ingredients of the base together in a large bowl.
  • Pour butter over the dry ingredients and mix together ensuring it is well combined.
  • Pour it into the prepared tray. Press down firmly and smooth with the back of a spoon. Make sure you get it into the corners of the tray.
  • Bake in the oven for 8 to 10 minutes until it just starts to go a light golden colour and is aromatic.
  • While that is baking, in a small saucepan on low heat, melt butter, dates and water together. Stir continuously until smooth and looks a bit like a caramel.
  • Gently pour it over the base, then evenly spread the pecans on the top. Push the pecans down a little to make sure they stay on the filling.
  • Bake in the oven for a further 10m to 12 minutes or until you can see the pecans browning and little and the edges of the slice are darker.
  • Once cooked, leave to cool for 20 minutes, then place in the fridge to set.
  • Cut into squares and serve as is or you could add cream on the side if you like.


Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.






Leave a Reply

%d bloggers like this:
search previous next tag category expand menu location phone mail time cart zoom edit close