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Preheat the oven to 180°C/360°F. Grease or line a rectangular baking dish with baking paper. I used a 17cm by 26cm tin.
Place the pitted Medjool dates in small bowl or jug and pour over the boiling water. Mix in the bicarbonate soda over the top and set aside for 15 minutes.
Combine the other wet ingredients in a blender or food processor. After 15 minutes, add the dates (and soaking water) and blend again. It’s ok if the dates are not completely pureed, a little texture is fine.
Combine the dry ingredients in a large mixing bowl. It’s important the apple is diced very small – about 1cm pieces. Pour the wet ingredients into the dry and gently stir.
Pour into the lined baking dish. Arrange the walnuts on top. Bake for 30 minutes or until cooked through.
Once the slice is cooked (a toothpick or skewer inserted into the middle comes out clean), remove from the oven. Allow to cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
Slice and serve as is or with Greek yoghurt, or coconut yoghurt for a dairy-free option.
For a decadent ‘sticky date’ dessert, serve with cream (or ice cream) and caramel sauce.
Store in an airtight container in the fridge for 3-4 days or freeze.