Updated: Mar 10
A fudgy muesli-like slice that is gluten-, dairy- and nut-free.
10 Medjool dates, soaked in warm water for 15 minutes and drained
4 tablespoons hulled tahini
2 tablespoons rice malt or maple syrup
1 teaspoon vanilla extract
pinch of salt
2 cups desiccated coconut
½ cup pumpkin seeds
½ cup sunflower seeds
½ cup dried apricots, diced
½ cup dark chocolate chips (dairy-free)
Preheat oven to 180°C. Line a square 20 cm tray with baking paper, overhanging the sides for easy removal.
Place dates, tahini, syrup and vanilla into a food processor and form a paste. Then combine the coconut, pumpkin and sunflower seeds. Process until broken into pieces and sticking together. Then combine the apricots and chocolate chips.
Press the mixture firmly into prepared tray and bake for 15-18 minutes.
Remove the slice from the oven and leave to cool in the tray. Place in the fridge for one hour (or overnight) before slicing. It is much easier to slice when cold!
Watching your intake of added sugars? If you want to reduce added sugar intake, you could switch the chocolate chips for cacao nibs or omit them entirely.
Not Vegan? You can use honey and chocolate chips that contain dairy if you wish.