This No-Bake Weetbix Slice is a healthy twist to the classic New Zealand Weetbix slice made with just 4 ingredients and no refined sugar!
I love making recipes with Weetbix, like my Overnight Weetbix or Weetbix Smoothie. This recipe is a way to enjoy a childhood favorite in a more health-conscious manner. This slice recipe is made with just basic, wholesome ingredients and can be ready in under 30 minutes.
You’ll love it because it is truly delicious, especially if you make the optional chocolate layer. It brings a rich and decadent twist to the crunchy base.
While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!
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No-Bake Weetbix Slice
Ingredients
- 5 Weetbix - regular or gluten-free if needed
- 12 Medjool Dates - pitted, soft
- ¼ cup Unsweetened Cocoa Powder - lightly packed sweep off excess
- 4-6 tablespoons Water
Optional Chocolate Shell
- ½ cup Dark Chocolate Chips - 70% cocoa or 85
- 1 teaspoon Coconut Oil
Add-Ins
- ½ cup Desiccated Coconut
- 1 teaspoon Vanilla Extract
Instructions
- Line a 9 x 5-inch loaf pan with baking paper. Set aside.
- In the bowl of the food processor, place the Weetabix, pitted dates, unsweetened cocoa powder, and any of the optional ingredients if you like: desiccated coconut and vanilla extract.
- Add Weetbix, cocoa powder, and any of the optional ingredients.
- Process until it forms a crumbly mixture. Process it on low and gradually add water, one tablespoon at a time. Stop adding water when the batter is sticky and easy to press in your hands. I usually add 6 tablespoons of water.
- Press the mixture into the loaf pan firmly and evenly.
- If you are making the chocolate layer, melt chocolate chips and coconut oil in a microwave-safe bowl in 30-second bursts until fully melted.
- Pour over the bar. Pop the bar for 12-15 minutes in the freezer to set the chocolate shell hard.
- Cut into bars and store it in the fridge for up to 2 weeks in an airtight container.
Nutrition
Ingredients and Substitutions
- Weetbix – Weetabix or Weetbix “cakes” are the base of the slice. Use gluten-free Weetbix if needed.
- Medjool Dates – Provides natural sweetness. Other soft dates can be used, but may need soaking.
- Unsweetened Cocoa Powder – Cocoa powder adds chocolate flavor. Cacao powder can be used for a raw option.
- Water – Water helps bind the ingredients. Adjust amount as needed for consistency.
- Dark Chocolate Chips – For the chocolate shell. Choose cocoa percentage based on preference, I like anything over 70%.
- Coconut Oil – Coconut oil helps the chocolate shell set. Can be omitted if preferred.
- Desiccated Coconut – Adds texture and flavor. It can be replaced with chopped nuts.
- Vanilla Extract – Enhances overall flavor. Can be omitted or replaced with other extracts.
How to Make No-Bake Weetbix Slice
Making this recipe is really easy as all it takes is blending and pressing the batter in a pan.
Use Weetbix blocks for the slice, not bites.
Place all the base ingredients in a food processor.
Process the batter until it’s sticky.
Transfer the Weetbix slice batter into a pan lined with parchment paper.
Flatten the Weetbix slice with the back of a spoon.
Melt the chocolate chips and coconut oil in a bowl and pour it on top of the the slice. Let it set in the fridge.
Carine’s Tips
- For a firmer texture, refrigerate the base before adding the chocolate layer.
- Experiment with different add-ins like chopped nuts, seeds, or dried fruit for variety.
- To make cutting easier, dip your knife in hot water between slices.
- For a protein boost, add a scoop of your favorite pea or peanut protein powder to the mixture.
- Try using different types of Weetbix, like fruit-flavored varieties, for a twist on the classic.
- For a more indulgent treat, drizzle with peanut butter or almond butter before setting.
- These slices freeze well, so consider making a double batch for future snacks.
Can these slices be left unrefrigerated?
Sure
beautiful! This reminds me so much of a true classic dessert called Australian chocolate crunch that had crushed cornflakes and coconut in it!
I haven’t tried an Australian chocolate crunch yet, but now I am tempted!
Hi there.
Was looking at the sugar content per slice 18.8g which i thought was a lot. Im trying to cut back sugar in my foods. Is this all just natural sugars ie from the dates? These look very yummy to make, thanku
Yes, 95% of the sugar comes naturally from dates, which also adds fibers that slow down the absorption of the sugar. There’s also a bit of added sugar in weetbix cereals.
hi , what weight or cup of weetbix crumbs would you need for 5 weetbix please?
A weetbix biscuit weight between 18 to 22 g.
Hi how many slices do you get from the recipe. What is 132cals per slice based on. Thanks
It’s based on the serving size that appears before the list of ingredients, it says serving 12
Thank you for Metric option. However , there is mention of CUP measures…. Should be given in Ounces or grams to be truly Metric. Please consider this when publishing future recipes. In U.K. we do not use cup measurements .
True, it was a mistake on our hand and I corrected the metric measurement to be in grams/ml. Enjoy!
Is there something I can substitute Weetbix with? In the United States and we can’t find Weetbix here so easily.
I understand, I think in USA you have something similar in texture, called shredded wheat, but they are small bites, so I am not sure how much you need to achieve 5 of my Weetbix biscuits.
Thank you for the recipe, this was so good.
Omg made these for me to have a snack at work and they disappeared in 5 mins I’m sad I shared them with work friends now! Ha! Ha!
Some recipes are too good not to share. Some are so good you should not share them
This worked exactly as written, thanks!
I’m glad!!!