No bake Weetabix chocolate slice recipe

I’m back on a health mission again. This time I’m using a hypnosis app about changing habits with food, and so far it’s going well. I’m not tempted by unhealthy food, I’m eating better sized portions, not snacking so much, and if I am, I’m looking for healthier alternatives. This weetabix chocolate slice isn’t super healthy, but it’s a better option than some.

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Evidently ‘Weetbix’ chocolate slices are a big New Zealand treat. These turned out a lot tastier than I expected too.

While not a total health snack, it’s healthier than many, and you only need to have a small piece. It’s also good for children, as it’s more natural in ingredients than buying ultra processed snacks. 

The sweetness comes from the dates (not low in calories, but relatively good for you, and only a few in the whole recipe.

There’s decent fibre because due to the dates and wholewheat relatively unprocessed weetabix biscuits. You can use dark chocolate chips for less sugar. The cocoa is unsweetened (I used cacao powder so even better for you).  And if you wanted you could add protein by adding a some protein powder.

With only a handful of ingredients and no baking required, it’s super fast to make. 

This recipe makes a small dish of 6 or 12 depending on whether you want just a taster snack or a bar for a packed lunch. It’s easily upped by using a bigger food processor (mine is just a small one which worked fine for this single recipe), and a larger tray.

To keep the chocolate topping hard, it’s worth keeping in the fridge (the bars will keep for a few days). But you can portion up, wrap, or layer with parchment paper inbetween in an airtight, freezer proof container and freeze for up to 3 months. Just take out as many as you need and defrost at air temperature. Pop in a lunch box in the morning and it’ll be defrosted by lunchtime.

Weetabix chocolate slice recipe

Equipment needed:

• Food processor – I use similar to this which was fine for this small amount
• Medium sized baking tray or dish around 9in x 6in. I like these Pyrex ones or anything similar (think Ninja dual airfryer sized)
• Bowl for melting chocolate
• Baking paper

There’s only 5 ingredients and then the topping, so and so fast to make (plus some chilling time).

• 5 weetabix biscuits
• 10 pitted medjool dates
• 25g of cacao powder (or unsweetened cocoa powder)
• 4-6 tbsp water
• 1tsp vanilla extract (optional)

For the topping

• 90g chocolate chips or chocolate bar (of your choice, dark or milk)
• 1tsp coconut oil

How to make a Weetabix chocolate slide

1. Crush the weetabix, rip the dates up and add the cocoa to the food processor. Blitz until a crumbly mixture.

2. Add the vanilla extract if using, and around 30ml of water initially, one tbsp at a time, processing in between until the mix is coming together but not too wet. I needed around 40 mls

3. Tip the mixture into your lined dish and press down until flat and packed in.

4. Either in the microwave in short burst, or in a bain marie, gently melt your chocolate with the coconut oil, stirring to ensure its smooth.

5. Pour the chocolate over the base, spread or tilt until covering. Then chill in the fridge for a couple of hours until the chocolate is hard.

6. Remove from the dish, cut into small squares with a sharp knife. Then eat.

You can store in the fridge, or even the freezer once cut. Just defrost at room temperature.

If you want to add different flavours, try mixing in some dessicated coconut to the base, or changing the extract to a mint or another flavour of choice.

Print

No bake Weetabix chocolate slice

Healthier version of the New Zealand Weetbix chocolate slide

Course Dessert, Snack

Keyword no bake

Prep Time 15 minutes

Servings 12

Ingredients

• 5 Weetabix biscuits
• 10 pitted Medjool dates
• 4-6 tbsp water
• 1 tsp vanilla extract (optional)

Topping

• 90 g chocolate chips dark (or milk if you prefer)
• 1 tsp coconut oil

Instructions

1. Line your dish with baking paper

2. Into a food processor bowl, crush the weetabix, rip the dates in and blitz til a crumbly texture

3. Add the vanilla extract if using, and 30-50ml of water gradually, one tbsp at a time. Processing in between each tbsp until the mix is coming together but not too soggy.

4. Tip the mix into your lined dish and press down until flat and packed in.

5. Gently melt your chocolate and coconut oil in either the microwave in short bursts, or in a bain marie, stirring until smooth.

6. Pour the melted chocolate over the base, spread or tilt it until covering. Chill in the fridge for a couple of hours until the chocolate is set hard.

7. Cut into small squares (dip your knife into warm water to make neater cuts), then eat.

Recipe Notes

Store in the fridge.

If you’ve got no willpower, then wrap the cut up pieces well and store in the fridge in an airtight container. Defrost a square at a time at room temperature before eating.