Paleo Chocolate Macaroon Slice

Print Friendly, PDF & Email

Paleo Chocolate Macaroon Slice – In one word, it’s: Divine!

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!


A tip for you: When it comes to dried dates,  Trident are my all time favourite brand (and this is totally not sponsored), but I can guarantee hands down that Trident dates are the best when it comes to the dried variety – and I’ve tried a few.

So we were doing a bit of entertaining on the boat on Sunday and to make a big batch of something sweet, which would also be economical, I concluded that dried dates, would fit the bill (financially) better than medjool. So that’s what I used and I’m glad to say, they worked perfectly!

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.

Enjoy  !  x x

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 (Trident is my preferred brand)
  • 1/4 cup coconut oil
  • 1/4 cup raw cacao powder
  • 1/4 cup carob powder (or raw cacao powder)
  • small pinch sea salt
  • 2 cups desiccated coconut



  1. Preheat a fan-forced oven to 160 degrees Celsius.
  2. Line a 20 x 20 cm baking tin with baking paper and set aside.
  3. In a blender or food processor, whiz the eggs, dates and coconut oil until combined.
  4. Pour the mixture into a mixing bowl and add the balance of the ingredients, stiring with a spoon to combine.
  5. Pour the batter into the line baking tin and spread evenly into the corners, ensuring that it is level.
  6. Bake for 35 minutes until firm.
  7. Allow to cool before serving.



Store in an airtight container in your refrigerator for up to a couple of weeks.