These paleo date slices make awesome birthing fuel, as well as being a great grab-and-go breastfeeding breakfast. The balance of nutrient-dense fats and carbs mean they provide a natural sweet hit without negatively impacting blood sugars levels (they contain no refined sugar or nutrient-poor, grain flour), helping to keep sleep-deprived mamas energy levels balanced throughout the day. They are packed full of fibre, vitamins, minerals and phytonutrients – something traditional date slices or shop-bought processed version can’t boast – helping to sustain energy levels through birth and restocking depleted nutrient stores afterwards.  

All you need: 

DATE FILLING 

  • 250g pitted dates 
  • 25g butter 
  • Zest and juice of 1 orange 
  • 1 tbsp of 1 lemon juice 
  • 1 tsp vanilla extract 
  • 120 ml of water 
  • 1/4 tsp salt 

BASE 

  • 300g ground almond 
  • 30g desiccated coconut 
  • 3 tbsp coconut flour 
  • 1/2 tbs baking soda 
  • 1/4 tbs salt 
  • 75g butter 
  • 40g coconut oil 
  • 3 tbsp water 

Note: if you have a sweet tooth you may prefer to add a tbsp of maple syrup to the base. Personally, I feel the dates add enough sweetness. 

CRUMBLE 

  • 1/3 of the base mix above 
  • 50g flaked almonds 
  • 75g broken or chopped walnuts 

All you do: 

  1. Pre-heat the oven at 180c. Grease and line a 9-inch square baking tin. 
  2. Combine all the date filling ingredients in a pan. Slowly cook the filling on medium heat for 10-15 minutes or until the dates have softened, the liquid has evaporated and you’re left with a soft gooey mixture. You may have to mash the dates will a fork to help them break up and mix. Leave the filling to cool. 
  3. Add all the base ingredients except for the water to a mixing bowl. Use your fingers rub the butter and coconut oil into the dry mix until it makes breadcrumbs 
  4. Remove 1/3 of the crumble mix and set to one side for use in the crumble topping 
  5. To the remaining base, mix slowly add the water and combine until it makes a dough/pastry (you may not need all the water). With your hands or the back of a spoon press the base into the bottom of the baking tin. Be firm. 
  6. Spread the date filling across the base, trying to keep it as even as possible.
  7. Take the remaining crumble mix and combine with the flaked almonds and walnuts. If you prefer a chunkier crumble add a little water to the crumble mix before combining with the nuts. Spread and gently press the crumble over the top of the date mix.
  8. Place in the oven for 30-40minutes or until it’s golden brown on top. 
  9. Allow to cool and then place it in the fridge overnight before cutting into slices

Please do note that whilst they are more nutritious than traditional date slices, they are still energy dense so don’t go crazy! Unless of course, you are planning on running a marathon – they would make great ultra distance and marathon fuel. 

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