A fudgy muesli-like slice that is vegan and free of gluten, dairy, nuts and refined sugar. It’s a moreish snack for those with intolerances.
A recipe for an oat-free muesli-like slice
I say muesli-like as this slice contains no oats, a key ingredient in muesli.
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 that it’s healthier to omit them.
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.
So, this recipe is for you if you are avoiding gluten, oats, nuts or dairy for whatever reason.
Ingredients for this vegan slice
To prepare this slice, you will require:
- dates
- tahini
- rice malt or maple syrup
- vanilla extract
- salt
- desiccated coconut
- pumpkin seeds
- sunflower seeds
- dried apricots (or try dried cranberries or goji berries)
- dark chocolate chips (dairy-free)
Recipe modifications for dietary preferences
Can’t have chocolate?
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.
How to ensure this gluten-free slice binds together
There are a few steps and tips to ensure this slice holds together and doesn’t become too crumbly. Ensure you:
- soak the dates before combining with the tahini and maple syrup
- combine the dates, tahini and maple syrup in a food processor to create a paste
- use desiccated coconut, not shredded coconut
- ensure the dried fruit is diced into small pieces
- ensure ingredients are well combined before transferring to a lined baking tray
- firmly press the slice into the tray, using damp hands
- allow the slice to cool in the baking tray before cutting by putting it in the fridge for at least one hour up to overnight
- cut the slice when it is cold
Creating a date paste and fully cooling the slice before slicing is crucial.
Have you made this vegan muesli slice?
If you try making this vegan slice, I’d love to know.
Share in the comments below if you enjoyed it, have questions, or modified the recipe.
Are you looking for other sweet vegan snack recipes?
You may like to try some of my other vegan snacks, such as:
Vegan ‘Muesli’ Slice
Equipment
- food processor
Ingredients
- 15 dried dates, soaked in warm water for 15 minutes and drained
- 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)
Instructions
- 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 using damp hands to avoid it sticking to hands.
- 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!
If you are wondering whether you need to avoid oats, I have covered this in my recipe blog for baked oatmeal. Research indicates that only ten per cent of individuals with coeliac disease are likely reactive to oat gluten. So, it may be very individual.
7 comments
I am loving this recipe. Love that this is gluten freee and this is a great on the go snack for me.
It’s an awesome gluten-free alternative to muesli and granola bars. I’m pleased you enjoyed it.
What a fun idea! Can’t wait to try this one!
I look forward to hearing how it turns out for you. Enjoy!
So delicious and nutritious
Crumbled completely even after over 25 mins in oven. Triple checked measurements. Think too much coconut and not enough to bind it unfortunately .
Naomi, firstly, thank you for your comment. I am sorry the slice didn’t bind and crumbled.
I would love to troubleshoot why this may have been the case, and I have now added a section on this post on how to avoid the slice crumbling.
A few steps that may have resulted in a crumbly slice are if the dates weren’t soaked (to soften) and then combined with the tahini and maple syrup to create a paste. I also suggest that the slice be pressed hard into the tray and fully cooled for at least an hour before attempting to slice. I don’t recommend removing it from the tray until cooled.
I hope you have more success next time you try this or any of my other recipes.