Due to the cost and sometimes unavailability of Medjool dates, I wanted to make something with dried dates, because they’re still natural, only dried and so, so, so much cheaper than Medjool. Not to mention that they’re already pitted for you too!

I put a few eggs, coconut oil and a cup of dates in the blender, which I then mixed with desiccated coconut and cacao and carob powder and that was that – into the oven and 35 minutes later, my Paleo Chocolate Macaroon Slice was ready to, well, slice.

I found that this slice keeps well in a container on both the bench and in the fridge, but with respect to flavour, I think the coolness of the fridge makes it just that bit better and a bit chewier.

I used a combination of raw cacao and carob powder (just to be different), however feel free to use all of one or the other, or if without both, then go for standard cocoa- at the end of the day, you’ll get the same chocolate affect.

Makes 16 slices


Preparation time: 10 minutes

Cooking time: 35 minutes


Blender/food processor
Mixing bowl
20 x 20 square baking/cake tin


4 eggs
1 cup/150g dried dates
1/4 cup coconut oil
1/4 cup raw cacao powder
1/4 cup carob powder (or raw cacao powder)
1 tsp vanilla powder
Small pinch sea salt
2 cups desiccated coconut


Preheat a fan-forced oven to 160 degrees Celsius.

Line a 20 x 20 cm baking tin with baking paper and set aside.

In a blender or food processor, whiz the eggs, dates and coconut oil until combined.

Pour the mixture into a mixing bowl and add the balance of the ingredients, stirring with a spoon to combine.

Pour the batter into the lined baking tin and spread evenly into the corners, ensuring that it is level.

Bake for 35 minutes until firm.

Allow to cool before serving.


Store in an airtight container in your refrigerator.



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