Almond Butter and Date Slice

  • Difficulty: Easy
  • Arnott's product: shredded wheatmeal
  • Cooking time:
  • Prep time:
  • Chill time: 2-3 hours
  • Serves: 30+



  • 200g fresh pitted dates
  • 250g pkt Arnott’s Shredded Wheatmeal biscuits
  • ½ cup Almond butter spread (no added salt or sugar)
  • 2 Tblsp coconut oil, plus 1 tsp extra
  • 1 Tblsp 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. Add biscuits and process until crushed. Add Almond butter, coconut oil and maple syrup until combined and mixture comes together. Using damp hands press mixture into a lined 18 x 28cm (top measurement) slice pan. Chill for 30 minutes until firm.
  2. Place chocolate and extra oil 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 squares.


Will keep for up to 2 weeks in an airtight container in the fridge.

Nutrition information per serving: 580kJ (139kcal), Protein 2.6g, Total Fat 7.7g, Saturated Fat 3.4g, Carbohydrate 14.4g, Sugar 7.3g, Dietary Fibre 1.2g, Sodium 31mg

Recipe Tips

Swap Almond butter for peanut butter if desired.