Cousin Coralie Frew is an amazing cook, a real country lady, who was nice enough to share her delicious date and coconut slice with me.
Coralie and her husband Keith live on a stunning property on the far south coast, just outside of Pambula, and I am always happy to have a visit after our Light to Light Hiking Adventures to enjoy their garden and more importantly their company.
Coralie's recipe comes from her friend Wendy, and it's probably been passed down the line before that; a good old-fashioned slice to enjoy on the trail or with a cuppa tea at the end of the day. Thanks for sharing with us, Coralie!
Line a jelly roll pan/slice pan with baking paper. Sprinkle with shredded coconut.
Ingredients:
500g Dates (roughly chopped)
1 Package of Marie Biscuits smashed into small pieces (I use gluten-free Anzacs from Aldi for GF but you can use anything, even rice bubbles!)
250 g Butter (or Nutlex for dairy free/vegan)
1 cup of coconut flakes
2/3 cup of caster sugar (or alternative sweetener-coconut sugar, etc)
1/2 cup chopped walnuts
1 tsp vanilla
1 egg beaten (optional or egg substitute for vegan)
Method:
In a large saucepan, melt butter, add in dates and sugar on medium/low until all melted and gooey. Stir to keep from sticking to the pan.
Take off the heat to cool just a little and add beaten whole egg and vanilla.
Stir until well combined.
Add smashed biscuits and chopped walnuts and stir again.
Squish the date mix out flat into the pan, on top of the coconut (wet fingers, back of a spoon work a treat) then sprinkle the rest of the coconut on the top.
Put in the fridge until firm. Take out and cut into smallish squares and serve with a cuppa!