Chococo's Datey Oaty Slices

Chococo's Datey Oaty Slices
Serveslots (Makes c16 squares - depends how big or small you cut them!)


Date paste ingredients:

  • 400g dates – roughly chopped (block dates work just as well for this recipe as loose dried dates)
  • 250g water
  • Zest of ½ a lemon

Flapjack ingredients:

  • 350g porridge oats
  • ½ teaspoon baking powder
  • ¼ teaspoon sea salt - crushed
  • 200g unsalted butter or vegan block (if you want to make it vegan)
  • 80g soft light brown sugar
  • 3 level tablespoons golden syrup (top tip - do NOT add too much syrup as it will make the flapjack too sticky & sweet!


  • 23cm square brownie tin lined with baking parchment


  1. Preheat oven to 170 C
  2. Mix the baking powder & sea salt in with the oats & set aside
  3. Put the dates, water & lemon zest into a pan & gently heat for a few minutes so that the dates absorb the water
  4. Take off the heat & use a potato masher or blender to mash the dates mixture into a smooth paste
  5. Put the date paste into a flat dish to help it cool quickly
  6. In the same pan, melt the butter (or vegan block), sugar & syrup until melted thoroughly
  7. Pour the oats mixture into the pan of melted butter mixture & mix thoroughly to coat all the oats
  8. Spread half the oat mixture into the bottom of the tin
  9. Layer the date paste on top – be careful, it’s sticky! Use the back of a metal spoon to help flatten it!
  10. Then finish off with the remaining oat mixture & pat down gently (don’t flatten it too hard but aim for a flat top which covers the date mix)
  11. Bake for c30 minutes until golden brown on top
  12. Leave to cool completely before cutting into pieces and enjoy with a hot chocolate or a coffee!
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