Vegan 🌱 Suitable 24+ months 👶🏼 Makes 12-24 slices
This No Bake Choc Weetbix Slice recipe is a nice treat for little ones, and adults, that’s high in protein and iron. The perfect snack or quick on the go breakfast. You can make it nut free by ensuring the nut/seed butter you use is nut free like sunflower seed butter or tahini, making it safe to take to schools.
This recipe is suitable from 24 months due to it containing cacao/chocolate which naturally contains caffeine and is not recommended before the age of 2.
No Bake Choc Weetbix Slice
Ingredients
- 6 Weetbix (weight is 90g) (other options are weetabix, wheat biscuits, or shredded wheat)
- 1 cup/ 150g of pitted dates (soaked in hot water for 10 minutes; reserve 1/3 cup of the water)
- 1/2 cup /125g of nut or seed butter of choice
- 1/2 cup /75g of pumpkin seeds
- 1/2 cup/65g of hemp seeds/hearts
- 3 Tbsp of cacao powder
- 1/3 cup/ 80ml of reserved date water
- Optional to decorate: 30g of dark vegan chocolate melted
Instructions
- Add all ingredients to a food processor and blend until smooth, approximately 40-60 seconds.
- Spoon the mix in to a lined baking dish or tray (we used a 10” x 10”) then use your hands to press the mix flat. The surface will be uneven, so then use the back of a spoon to spread flat (you may need to wet the spoon with water to stop the mix sticking to the spoon).
- If using the extra chocolate to top, melt, then drizzle across the slice.
- Place in the fridge for 2 hours to fully set before slicing and serving.
Notes
Store in the fridge for up to 7 days, or freeze individual slices for up to 2 months.
Did you make this recipe?
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2 Comments
OMG these are sooo yummy! Packed with so much goodness 🙂
So glad you like them!