Not so Daim bar

This was my absolute favourite chocolate bar as a child. But there is good reason the term ‘You Daim bar’ became a playground insult – it really isn’t a smart bar when it comes to your insides. Not willing to give up this nostalgic treat, I transformed the sugary baddie in to a tasty goodie.

Feeds: makes 4 Bars

Cooking time: 8+ hours


For the centre:

  • 3 Pitted dates
  • 65g Rice malt syrup
  • 10g Unhulled tahini
  • Pinch sea salt

For the chocolate:


  • 25ml Melted coconut oil
  • 20g Raw cacao powder
  • Coconut milk
  • ¼ Tsp Stevia


  • Add the ingredients for the centre to a food processor and blend until well combined.
  • Lay a sheet of baking paper on a flat surface, spoon the blended mixture on to the paper and use a spatula to flatten and spread the mixture evenly, forming a thin, square layer.
  • Place a second sheet of baking paper over the top to sandwich the layer and place in the freezer for 4 hours.
  • 10 minutes before you are ready to remove the centre from freezer, mix the coconut oil, raw cacao and stevia until well combined and runny.
  • Remove the centre mixture from the freezer but DO NOT remove from the baking paper, using a pair of scissors cut into 4 bar shapes.
  • Stir a dash of coconut milk in to the chocolate mixture and one by one remove the baking paper from each bar to dip and coat in a generous layer of the chocolate. You need to work quickly here because the centre will melt quickly and the chocolate will set quickly.
  • Wrap each chocolate-coated centre in a single square of baking paper and place back in the freezer for a further 8+ hours.

Top tip: For a yummy dark chocolate option omit the coconut milk from the chocolate mixture.

daim bar header

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