A fudgy muesli-like slice that is vegan, and free of gluten, dairy, nuts and refined sugar.
An Oat-Free ‘Muesli’ Slice
I say muesli-like as this slice contains no oats, which are a key ingredient in muesli. However, I’ve opted to remove oats from this slice to provide a gluten-free option for those with allergies or intolerances. That’s not to say there is anything wrong with oats or it’s healthier to omit oats. Oats are a great source of fibre and protein. However, for some people, such as those with coeliac disease, it is necessary to avoid all gluten.
Vegan ‘Muesli’ Slice
- food processor
- 10 Medjool dates, soaked in warm water for 15 minutes and drained or 15 dried dates (those found in baking section of supermarket)
- 4 tablespoons hulled tahini 100 g
- 2 tablespoons rice malt or maple syrup 40 g
- 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. It doesn't need to be totally smooth.
- Then combine the coconut, pumpkin and sunflower seeds in food processor and process until broken into pieces and sticking together.
- Transfer to a mixing bowl and mix through the apricots and chocolate chips.
- Press mixture firmly into prepared tray and bake for 15-18 minutes, until lighthly golden brown on top.
- Remove slice from the oven and leave to cool in the tray.
- Place the slice, tray and all, in the fridge for one hour (or overnight) before slicing with a sharp knife. It is much easier to slice when cold!
Can’t have chocolate?
You could switch the chocolate chips for cacao nibs or omit them entirely.
You can use honey and chocolate chips that contain dairy if you wish.