No-bake choc-raspberry slice

Serves: 12
Prep: 15 + refrigeration

An indulgent choc-berry treat with the goodness of Weet-Bix wheat biscuits. Contains the digestive benefit of fibre to keep you regular, as part of a healthy and varied diet.

Ingredients

  • 1 cup dates, pitted (180g / 12 medjool dates)
  • 1/4 cup boiling water
  • 1/4 cup So Good™ Almond or Soy Milk
  • 1 cup desiccated coconut
  • pinch of sea salt
  • 1 cup frozen raspberries, thawed
  • 4 Weet-Bix wheat biscuits
  • 50 grams 70% dark chocolate

Method

  1. Step 1

    Line base and two long sides of a loaf tin (approx 23 x 13 cm) tin with baking paper. Place dates into the bowl of a food processor, pour over boiling water and leave to soak 5 minutes.

  2. Step 2

    Add coconut to processor with dates, and pulse to a rough paste. Add almond milk and salt, pulse again until smooth. Divide mixture into two small bowls.

  3. Step 3

    Add berries to one bowl of date mixture, stir well, then mix through 3 finely crushed Weet-Bix. Add remaining 1 crushed Weet-Bix to second bowl of date mixture and stir to combine.

  4. Step 4

    Spread non-berry (caramel) layer into prepared pan. Top with raspberry layer and smooth surface. Refrigerate 1 hour.

  5. Step 5

    Remove slice from pan and place on a tray or board. Gently melt dark chocolate and drizzle over slice, return to fridge until set. Cut into 12 pieces, store in fridge or freezer.

Tips

  • Melt chocolate over a pan of simmering water. Or microwave in 20-second increments, stirring between each burst.
  • For a vegan slice, make sure your dark chocolate is dairy-free.

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