Download Recipe

EASY 16 SERVES 20 MINS + CHILLING TIME PREP 5 MIN COOKING

A health-focused slice that doesn’t compromise on indulgence. Sweetened naturally with Medjool dates and enriched with nut butter, it’s packed with roasted almonds, fibre-rich seeds, puffed quinoa and puffed soy protein for crunch and staying power, lifted with freeze-dried raspberries. A smooth topping of Haigh’s dark chocolate finishes it beautifully, with a final sprinkle of raspberry and puffed soy protein - an elegant, more sustaining alternative to a biscuit alongside your coffee.

Ingredients

  • 450g Medjool dates, pitted and quartered
  • ½ cup nut butter (eg. Mayver's Pure Goodness Everything Spread)
  • 1 teaspoon vanilla extract
  • ½ cup (80g) roasted almonds, roughly chopped
  • ½ cup freeze dried raspberries, roughly chopped
  • ½ cup (15g) puffed quinoa
  • ½ cup (15g) puffed soy protein
  • ¹⁄₃ cup (40g) seed mix (eg. Omega mix)

Topping

 

 

Method

  1. Line a square brownie pan with baking paper.
  2. Place pitted dates in a food processor with nut butter and vanilla, pulsing mixture to a thick paste.
  3. Place date mixture in a large mixing bowl with almonds, raspberries, quinoa, soy protein and seed mix. Using clean hands knead mixture together until well combined.
  4. Press mixture firmly into prepared pan and chill in refrigerator for at least an hour.
  5. For the topping, bring a small saucepan of water, a third full, to the boil. Remove from heat and sit a bowl on top. Add chocolate and leave to stand for 10 minutes, stirring occasionally until melted completely. Add oil, stirring until well combined.
  6. In a small mixing bowl, combine raspberries, quinoa and soy protein, stirring to combine. Set aside until required.
  7. Evenly spread melted chocolate over chilled slice and sprinkle over the raspberry topping mixture. Return slice to refrigerator, chill for at least two hours.

Add ingredients to your cart