Vegan ‘Muesli’ Slice
A fudgy muesli-like slice that is gluten, dairy and nut-free.
Equipment
- food processor
Ingredients
- 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)
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 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!