Weetbix slice has been around forever, it’s not a new recipe but it’s made it to the blog as we make ours a little healthier than the original.

We use rapadura sugar which is wholefood type of sugar, and we use a mix of butter and coconut oil.  If you’re dairy free you can use 100% coconut oil.  This recipe is also great for those that are egg free!

Considering there are no nuts it’s great for lunchboxes and it freezes really well.

Just one thing, make sure you get a preservative-free coconut, otherwise, you’ll be eating sulphur dioxide and you don’t want that!

Let us know what you think, comment below.

Jo and Tracey x

July 1, 2019
  • 7m
  • 15m
  • 22m

Ingredients

  • 80 g butter (soft)
  • 40 g coconut oil (soft not runny)
  • 3 weetbix
  • 60 g rapadura sugar
  • 170 g self-raising flour
  • 45 g desiccated coconut (preservative-free)
  • 2 tbsp. cacao powder
  • 1/4 c water
  • 1 punnet of raspberries

Instructions

Thermal Cooking Method

  1. Preheat oven to 180°C and line a slice tin with baking paper.
  2. Soften your butter and coconut oil, place them into your mixing jug and melt for 1 min/temp 37ºC/speed 3.
  3. Break up weetbix slightly and place in jug. Blitz for 4 secs/speed 4. Scrape down sides once complete.
  4. Put in all other ingredients and mix 10 secs/speed 4/reverse. Mix the rest with a spatula if you need to.
  5. Pour into a slice tin and flatten out slightly. Break up raspberries with your hands and press into the top. Cook in oven for 15 mins.
  6. Let slice cool in the tin. Dust with icing sugar if you're feeling naughty.

Traditional Cooking Method

  1. Preheat oven to 180°C and line a slice tin with baking paper.
  2. Soften your butter and coconut by placing them in a microwave-safe bowl and microwave in 20 seconds bursts until melted.
  3. Break up weetbix by hand, or smash in a bag with a rolling pin.
  4. Stir all ingredients together in a mixing bowl until combined.
  5. Pour into a slice tin and flatten out slightly. Break up raspberries with your hands and press into the top. Cook in oven for 15 mins.
  6. Let slice cool in the tin. Dust with icing sugar if you're feeling naughty.

Nutrition

  • 12