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Vegan ‘Muesli’ Slice

A fudgy muesli-like slice that is gluten, dairy and nut-free.
Prep Time15 mins
Cook Time15 mins
Cooling time1 hr
Total Time1 hr 30 mins
Course: Dessert, Snack
Keyword: dairy-free, gluten-free, nut-free
Author: Tansy Boggon


  • 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!