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Recipe

Salted maple tahini and date bites, inspired by caramel slice

Prep time: 
10
Cook time: 
260
Skill level: 
Medium
Serves: 
30 bites
A stack of maple, chocolate and date squares on a chopping board.

Slice into small squares for sharing and snacking. (ABC News: Zain Ayub)

Ismat Awan is Sydney-based multimedia culinary creative who blends her cultural heritage with modern cooking techniques. She works across a number of food publications and brands. She's on Instagram as @MadeByIsmat

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I’ve always enjoyed a little treat after meals — whether it’s breakfast, lunch, or dinner.  

With that in mind, I present to you: salted maple tahini date bites. They're my take on the classic caramel slice, which happen to be gluten free and can be made dairy-free (they're definitely not enjoyment-free, trust me on that!).  

So go ahead, give them a try — you might just find your new favourite everyday treat. 

Chocolate squares, almond meal, coconut oil, maple syrup and salt on a kitchen bench, ingredients for date slice.

Opt for solid coconut oil rather than liquid to help the slice firm up in the fridge. (ABC News: Zain Ayup)

Tips: 

  • Oven type: If your oven doesn't have a fan, use the conventional temperature for a regular oven. Typically, these ovens have a heat source from the top and bottom. A fan oven uses a fan to spread heat evenly, so it cooks faster and at a lower temperature. Most ovens can switch between both modes, so you can choose whichever you prefer.
  • Go for whole dates: And remove the pits yourself. While it may seem like an extra step, whole dates are much juicier and more flavourful than pre-pitted ones — exactly what we want for these bites!
  • Use solid virgin coconut oil: Easily found at most grocery stores and sold in jars. Avoid the liquid version, as it can make the filling too runny.
  • Chill time is essential: Let the slice chill for at least a few hours or overnight before cutting. This helps the coconut oil firm up and gives you clean, precise slices.
  • This recipe is gluten-free, dairy-free, refined sugar-free, and can be made vegan.
A slab of salted maple and tahini bars from the fridge, sitting on a chopping board ready to be sliced into bites.

Chill for at least four hours or ideally overnight before slicing. (ABC News: Zain Ayub)

Salted maple tahini and date bites, inspired by caramel slice

Prep time: 
10
Cook time: 
260
Skill level: 
Medium
Serves: 
30 bites

Ingredients

For the base:

For the salted maple tahini filling:

For the chocolate layer:

Method

  1. Preheat the oven to 175°C conventional or 155°C if using fan-forced (see tips above if you're unsure). Line a square 20cm x 20cm baking tin with baking paper that overhangs the sides, so you can lift the slice out later, and set aside.
  2. For the base: Place all ingredients in a food processor and blitz till you have a sandy mixture. If you don't have a food processor, finely chop the dates, mix with remaining base ingredients and press into the tin. Using a palette knife/offset spatula to do this step helps make a flat, even biscuit layer. The back of a spoon works great too.
  3. Bake the biscuit base for 15 minutes or until light golden-brown on the edges. Remove from the oven and allow to cool for 5 minutes.
  4. For the maple salted tahini filling: Place all ingredients into a microwave-safe bowl/jug and heat for 30 seconds. Mix until smooth and taste to see whether you need more salt or not.
  5. In a microwave-safe bowl, melt the dark chocolate and coconut oil for 30 second increments until fully melted (a total of 1 minute should do it!).
  6. Time to assemble: Pour the salted maple tahini filling over the slightly cooled biscuit base. Spoon the melted chocolate on top and, using the back of a spoon, create dramatic swirls on top. This will give the tahini bars a wonderful swirl pattern in the layers when you slice it.
  7. Place in the fridge and allow to chill for at least 4 hours or, even better, overnight.
  8. Using a hot, sharp knife, cut 30 bite sized pieces of the slice and store in an airtight container in the fridge. Enjoy! These bites will keep in the fridge for up to 2 weeks, or in the freezer for 3 months (if they last that long!).
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