Naturally Sweet: Chocolate Dipped Date Thins

A simple 7 ingredient base to create slightly chewy, slightly crunchy biscuits with no added sugar - topped off with deliciously bitter 100% cocoa chocolate - is the best way to accompany your coffee without the added guilt!


Makes 20 Thins

Takes 50 minutes (30 prep, 20 cook)


1 cup (150g) of brown flour

2 tbsp of milled flaxseed

1 tsp of baking powder

1 cup (170g) of pitted dates, chopped

1/4 cup (65ml) of vegetable oil

1 pinch of salt

2 tbsp of water

75g of 100% cocoa chocolate


Preheat the oven to 150C.


In a small food processor, pulse blend all of the ingredients - apart from the water and chocolate - together until they are well combined.


Decant the mix into a mixing bowl and add the water, then kneed the mix into a dough.

On a non stick baking tray, kneed the dough into a large rectangular shape, around 3mm thick.


Using a flat edged spatula, divide the flattened dough square into the thins, gently separating them by around 3-5mm.


Bake the thins on the middle shelf for 20 minutes. When they are done, remove them from heat and allow them to cool for 10 minutes. Move them onto a wire rack and clean the baking tray ready for use.


In the mean time, break the chocolate up and place it into a small, microwave-proof flat bottomed glass or bowl with low edges.


On the lowest setting, microwave the chocolate for 4 minutes or until completely liquid.

Dip each thin to cover between 1/3 and 1/2 and lay them on the baking tray, using a spatula to help spread the melted chocolate on the last thins.


Place the baking tray in the fridge to allow the chocolate to harden. When the chocolate has fully set, gently prise off each thin, taking care not to break them.


Store in an airtight container in the fridge and consume within 2 days.


Find these delicious snacks on Instagram!