Date & Peanut Squares

Serves: 16

Time: 25 minutes (excluding setting time)

Recipe by Tammy Sheahan.


  • 150g Plain Flour
  • 50g Unsalted Butter or Coconut Oil
  • 125g Total Sweet Xylitol
  • 10 Large Dates, pitted
  • 50g Salted Peanuts
  • 2 Tbsp Peanut Butter
  • 1 Tsp Vanilla Extract 
  • 90% Dark Chocolate to top (Optional)


  1. Preheat the oven to 180'C. Line a flat baking sheet with parchment paper. 
  2. Sieve the flour into a bowl and rub in the butter (or coconut oil) until the mixture resembles breadcrumbs. Stir in 25g of Total Sweet. 
  3. Add 2-3 tbsp of cold water and bring together a stiff dough. 
  4. Roll out into an even 12" square onto the parchment paper. Prick all over with a fork to prevent rising.
  5. Bake for 10 minutes until golden. 
  6. While the base is baking, add the dates, remaining Total Sweet, peanuts, peanut butter and vanilla extract to a blender and blitz until smooth and thick. 
  7. Spread the date mixture over the cooled base and place in the fridge to cool. 
  8. Melt the chocolate and spread or drizzle over the top and place back into the fridge for 2 hours or overnight to cool and set. 
  9. Portion into 16 equal square. Store in an air-tight container with parchment paper between layers and keep in the fridge. 

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