Date and Rice Bubble Slice

Date and Rice Bubble Slice

Makes 15 squares

This no bake slice is quick, easy and packed full of yum.

A bowl of cereal was a breakfast favourite growing up and it was one of my favourite brinners too. Now I have this weird thing with cereal, I don’t really care to eat it for breakfast but oh, how I love to make things with it and this slice is the perfect example (as is this Mars Bar Slicethese No Bake Granola Bars and this Chocolate Fridge Cake.)

This slice actually goes great in a lunch box and although I don’t add sweet treats into our packed lunches, I always make an exception for this slice because it’s so nice and there’s minimal refined sugar although if your teeth aren’t really sweet, you can cut out the sugar altogether. The dates add so much natural sweetness and make everything just taste totally caramelly (did I just make up a word there?!) This slice has just the right amount of crunch and chew and keeps well (up to 5 days in an airtight container and can be stashed in the freezer too.) What’s not to love?

Have you got a sweet tooth? Do you eat cereal for breakfast?

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Ingredients

220g seeded dried seeded dates

100g unsalted butter, chopped coarsely

20g sugar (optional)

1 teaspoon vanilla essence

120g rice bubbles

desiccated coconut for sprinkling

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How to – Traditional

  1. Grease 20cm x 30 cm (8 inch x 12 inch)  rectangular pan, line base and long sides with baking paper, extending paper 5cm (2 inches) over sides.
  2. Combine dates, sugar and butter in small heavy based saucepan. Stir over low heat for about 15 minutes or until dates become soft and pulpy. Remove from heat and stir in vanilla.
  3. Combine rice bubbles with warm date mixture in large bowl.  Press mixture firmly into pan; sprinkle with coconut, press down firmly. Refrigerate about 1 hour or until firm. Stand at room temperature 10 minutes before cutting.

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How to – Thermomix

  1. Grease 20cm x 30 cm (8 inch x 12 inch)  rectangular pan, line base and long sides with baking paper, extending paper 5cm (2 inches) over sides.
  2. Add dates, sugar and butter in TM bowl and chop for 5 seconds on speed 8. 
  3. Cook for 4 minutes  at 100 degrees on speed 2, the dates should be soft and pulpy.
  4. Add rice bubbles and vanilla to TM bowl and mix together for 20 seconds  on reverse speed 3.
  5. Press mixture firmly into pan; sprinkle with coconut, press down firmly. Refrigerate about 1 hour or until firm. Stand at room temperature 10 minutes before cutting.

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Other info

Prep and Cooking time: 35  minutes (+ refrigeration)

To store…  Store slice in an airtight container for up to a week.