No-Bake Weetbix Slice

Don't worry, ads are not going to appear on your printed document!

5 from 2 votes

Scan this to go to the recipe!

www.theconsciousplantkitchen.com

This No-Bake Weetbix Slice is a healthy twist to the classic New Zealand Weetbix slice made with just 4 ingredients and no refined sugar!

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/no-bake-weetbix-slice/ or scan the QR code here ➡️

Prep Time10

Cool15

Total Time25

Servings: slices

Calories: 138.2kcal

Author: Carine Claudepierre

Ingredients

5 Weetbix regular or gluten-free if needed
12 Medjool Dates pitted, soft
¼ cup Unsweetened Cocoa Powder lightly packed sweep off excess
4-6 tablespoons Water

Optional Chocolate Shell

½ cup Dark Chocolate Chips 70% cocoa or 85
1 teaspoon Coconut Oil

Add-Ins

½ cup Desiccated Coconut
1 teaspoon Vanilla Extract

US Customary - Metric

Instructions

Line a 9 x 5-inch loaf pan with baking paper. Set aside.
In the bowl of the food processor, place the Weetabix, pitted dates, unsweetened cocoa powder, and any of the optional ingredients if you like: desiccated coconut and vanilla extract.
Add Weetbix, cocoa powder, and any of the optional ingredients.
Process until it forms a crumbly mixture. Process it on low and gradually add water, one tablespoon at a time. Stop adding water when the batter is sticky and easy to press in your hands. I usually add 6 tablespoons of water.
Press the mixture into the loaf pan firmly and evenly.
If you are making the chocolate layer, melt chocolate chips and coconut oil in a microwave-safe bowl in 30-second bursts until fully melted.
Pour over the bar. Pop the bar for 12-15 minutes in the freezer to set the chocolate shell hard.
Cut into bars and store it in the fridge for up to 2 weeks in an airtight container.

Nutrition