Weetbix Slice Dairy Free Vegan Healthy

This is another local New Zealand and Australian recipe using our local plant-based ingredients. Recently, my kids challenged me to make some of their favorite slice recipes, like my Date Loaf, WeetBix Smoothie, or Feijoa Crumble so here’s my version of the classic Weetbix slice reviewed with my French touch of a French expat in New Zealand. It’s a great recipe to use leftover Weetbix too, or the flakes that end up at the bottom of the box.

What Are Weetbix Slices?

A Weet-bix slice is a New Zealand and Australia favourite dessert, similar to my Weetbix Smoothie. It’s a dessert made in one bowl with self raising flour, Weetbix cereal crushed into pieces, cocoa, sugar, and butter. It has delicious coconut chocolate flavour with crunchy pieces of Weetbix cereal in the center. It’s a crunchy chocolate coconut slice with pieces of Weetbix cereal in the center and topped with chocolate ganache.

Ingredients and Substitutions

All-Purpose Flour – You can also use gluten-free all-purpose flour for a gluten-free option. Weetbix – I used the kids’ Weetbix. They are fortified in calcium and iron, so they add some nutrients to this treat. In Europe, Weetabix is a very similar product that delivers the same result. Baking Powder – for the perfect texture. Sugar – I used white sugar, but you can also use brown sugar or sugar-free erythritol – brands like Mother’s earth are 1:1 swap to sugar – and turn this into a low sugar dessert. Dark Chocolate – or chocolate chips. I know that the authentic recipe doesn’t use melted chocolate, but I found the texture of the bar better with it and the chocolate flavor stronger. Unsweetened Cocoa Powder Margarine – We used Vegan butter, as seen in the pictures below. Boiling Water – If the batter is too dry, you can use some water.

How To Make A Weetbix Slice

It’s super easy to make Weetbix slices and a great way to use leftover Weetbix cereal while preparing a quick snack for kids.

Vegan Dairy-free Egg-free Contain less desiccated coconut that the kids found overpowering in the classic recipe they used to have at their friend’s house. Contain melted chocolate to improve texture and chocolate flavor.

Making The Chocolate Icing

During this time prepare the ganache. For the ganache you need:

Icing sugar Unsweetened cocoa powder Almond milk or melted margarine Vanilla extract or vanilla essence

In a bowl, stir icing sugar, cocoa powder, vanilla extract, and almond milk. Pour on top of the hot bar and spread evenly. Sprinkle some extra desiccated coconut on the top to decorate.

Variations

Feel free to add some extra taste by stirring few spoon of these delicious ingredients into the batter:

Dried raisins Nuts – crush some almonds, pecans or walnuts to add crunch to the bars

Storage Instructions

Store in the fridge in an airtight container for up to 3 to 4 days or freeze for later. Freeze in a sealed bag or box and thaw in the fridge the day before.

Allergy swaps

Feel free to use some of the option below if you have some food allergies

Gluten-Free – Use gluten-free Weet-bix biscuit and all-purpose gluten-free flour with added xanthan gum. Sugar-Free – Use sugar-free blend like monk fruit erythritol.