No Bake Weet-Bix Slice


  • 6 weet-bix
  • 1 cup dates
  • 2 tbsp reserved date soaking water
  • 2 tbsp coconut oil
  • 2 tbsp maple syrup
  • 4 tbsp cocoa
  • OR 4 tbsp cacao powder
  • 1/2 cup desiccated coconut
  • 1/2 cup seeds of your choice
  • 1/2 cup puffed millet (optional)
  • OR 1/2 cup puffed quinoa (optional)
  • 40g melted chocolate (optional topping)


  • Prep Ingredients: Soak the dates in warm water for ~10-15minutes, reserve the water you soaked the dates in for later. Melt the coconut oil and set aside.
  • Combine the weet-bix, dates, reserved water, oil, syrup, cocoa, coconut and seeds in a food processor.
  • Blitz until well combined and forming clumps. If it is too wet, add an extra weet-bix. If mix is too dry, add 1-2 tbsp more of the date water.
  • Once done, mix through the puffed millet.
  • Press mix firmly into a slice tray. If using, top with the melted chocolate.
  • Place in the fridge for a couple of hours to set.

Gluten-free adaptable: replace Weet-bix with gluten-free cereal. We recommend and an equivalent amount of cornflakes or rice flakes. The millet and/or quinoa flakes are also GF.

Dairy free adaptable: select a dairy-free chocolate variety.

Seed Recommendations: In this recipe we used pepitas and sunflower seeds.

Use the puffed millet or quinoa when you need that bigger carb hit!