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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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