Almond Butter and Date Slice with Shredded Wheatmeal

Makes: 30 pieces

Preparation time: 15 mins (plus chilling time)


  • 200g fresh pitted dates
  • 250g Arnott’s Shredded Wheatmeal Biscuits
  • ½ cup Almond butter spread, no added salt or sugar
  • 2 tbsp olive oil
  • 1 tbsp maple syrup
  • 200g 70% dark chocolate, chopped


  1. Place dates in a bowl and cover with boiling water. Stand for 1 minute. Drain. Transfer to a food processor and process until finely chopped.
  2. Add Shredded Wheatmeal Biscuits and process until crushed. Add almond butter, olive oil and maple syrup, process until combined and mixture comes together.
  3. Using damp hands press mixture into a lined 18 x 28cm (top measurement) slice pan. Chill for 30 minutes until firm.
  4. Place chocolate in a microwave safe bowl. Microwave in 30 second bursts, stirring each time until melted and smooth. Spread over slice. Chill for 20 minutes or until chocolate sets. Using a hot knife, cut slice into small squares. Will keep for up to 2 weeks in an airtight container in the fridge.

Recipe and image kindly provided by Campbell Arnott’s – for more recipes visit their website here.

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