No Bake Chocolate Weetbix Slice (No Coconut)
You’ll love this No Bake Chocolate Weetbix Slice Recipe as it’s quick to make combining crunchy Weetbix, pantry-friendly ingredients with a melted dark chocolate topping! Made without coconut, it has a healthy twist thanks to the chia seeds, almond butter and honey to bind together the cocoa and Weetbix.
Easy slice recipes are a dream come true for those moments when you need to make something sweet but don’t want to spend hours in the kitchen. This chocolate Weetbix slice is great for both kids and adults!
No Bake Chocolate Weetbix Slice
This no bake chocolate Weetbix slice recipe is a perfect blend of convenience and indulgence, merging the wholesome crunch of Weetbix with the rich allure of chocolate.
It’s a no bake Weetbix slice that’s as easy to make as it is to indulge in. It requires just a handful of ingredients and no oven time!
You can easily whip this up if you have a box of Weetbix and some pantry-friendly ingredients including almond butter, chia seeds, honey and dark chocolate chips or melts.
An excellent recipe for getting the little ones involved in the kitchen too! Perfect for a snack, a lunchbox treat, or as a casual dessert. A Weetbix breakfast for dessert anyone?!
Can I make this chocolate Weetbix slice gluten-free?
Weetbix typically contains gluten, but you can use a Yes! Simply use gluten-free Weetbix!
Ingredient Notes & Substitutions
A full and detailed recipe card with all the ingredients is at the bottom of this post.
- Weetbix: Also known as Weetabix in the UK. To make gluten-free, use gluten-free Weetbix. For a US substitute, try using Shredded Wheat or Unsweetened Weeties.
- Honey: Use runny honey, not solid or emulsified raw honey. I have not tested this recipe using maple syrup. The sticky consistency of honey helps to stick the base together.
- Dark Chocolate: A block/bar of dark chocolate, dark chocolate chips or dark chocolate melts all work well for the topping. I used dark chocolate melts.
How to Make Chocolate Weetbix Slice (with photos)
A full and detailed recipe card is at the bottom of this post.
Prepare Baking Tin: Line a square 9-inch x 9-inch (22cm x 22cm) baking tin with parchment paper. Set aside.
Soak Chia Seeds: Place the chia seeds in a small jug or bowl. Add water, stir, and let thicken for 5 minutes.
Combine Dry Ingredients: In a large mixing bowl, crush each Weetbix using your hands. Stir the cocoa powder into the crushed Weetbix.
Mix In Wet Ingredients: Add almond butter, honey, and soaked chia seeds to the bowl. Use your hands or a wooden spoon to mix until the Weetbix is evenly coated and the mixture sticks together.
Press into Tin: Firmly press the mixture into the lined tin to create a solid base. Set aside.
Melt Chocolate: Set up a double boiler with simmering water in the saucepan below with a heat-proof bowl sitting on top. Add the dark chocolate melts to the bowl and slowly melt over low-medium heat.
Spread Over Base & Set: Pour the melted chocolate over the base, spreading it out evenly. Refrigerate for 1-2 hours until chocolate is set.
Slice and Serve: Remove the slice from the tin onto a cutting board. Allow it to sit for 5-10 minutes for the chocolate to slightly soften. Warm a knife under hot water, dry it, then cut the slice for easier slicing through the chocolate. Enjoy!
Expert Tips
- Mix the Weetbix mixture with your hands: instead of a wooden spoon, it’s easier to mix the base with your hands since the almond butter is quite thick.
- Even Layers: Press the chocolate Weetbix base mixture firmly into the tin for an even, compact layer that holds together well.
- If the chocolate topping is too thick: Add 1 teaspoon of coconut oil to thin it out until you can spread it easily.
- Refrigerate the slice: long enough so the base becomes firm and it’s easy to cut into squares.
- Slice it with a warm knife: Hold your knife under hot running water from the tap for a few seconds, wipe it dry then cut your slice. A warm knife is easier to cut through solid chocolate on top.
Can I substitute almond butter with another nut butter?
Yes, you can use peanut butter or any nut butter of your choice. It will slightly alter the flavor but still be delicious.
How do I get clean cuts for my slices?
First, let it sit for 5-10 minutes for the chocolate to come slightly to room temperature so it does not crack when you cut it. Then use a sharp knife, run it under hot water and wipe it dry before cutting your slice. Clean the knife after each cut for neater and cleaner squares.
Storage Instructions
Store: Keep the slices in an airtight container in the refrigerator for up to 1 week.
Freeze: Wrap individual slices in plastic wrap, then place them in a ziplock bag or airtight container. Label with the name and date. Freeze for up to 2-3 months.
Thaw: Allow the Weetbix slice to thaw in the refrigerator until soft, or at room temperature for a few hours before serving.
Make These Weetbix Recipes Next
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No Bake Chocolate Weetbix Slice (No Coconut)
Ingredients
Chocolate Weetbix Base
- 2 Tbsp chia seeds
- 4 Tbsp room temperature water
- 8 Weetbix
- 1/4 cup cocoa powder
- 1/2 cup almond butter
- 3 Tbsp honey, runny not solid
Dark Chocolate Topping
- 1 cup (180g) dark chocolate melts, or dark chocolate chips
Instructions
Chocolate Weetbix Base
- Prepare Tin: Line a square 9-inch x 9-inch (22cm x 22cm) baking tin with parchment paper. Set aside.
- Soak Chia Seeds: Place the chia seeds in a small jug or bowl. Add water, stir, and let thicken for 5 minutes.
- Crush Weetbix: In a large mixing bowl, crush each Weetbix using your hands.
- Add Dry Ingredients: Stir the cocoa powder into the crushed Weetbix.
- Mix Wet Ingredients: Add almond butter, honey, and soaked chia seeds to the bowl.
- Combine Mixture: Use your hands or a wooden spoon to mix until the Weetbix is evenly coated and the mixture sticks together.
- Press into Tin: Firmly press the mixture into the lined tin to create a solid base. Set aside.
Dark Chocolate Topping
- Prepare Double Boiler: Set up a double boiler with simmering water in the saucepan below with a heat-proof bowl sitting on top.
- Melt Chocolate: Add the dark chocolate melts to the bowl and slowly melt over low-medium heat, stirring until melted and smooth. Remove from the heat.
- Spread Over Base: Pour the melted chocolate over the base, spreading it out evenly.
- Set: Refrigerate for 1-2 hours until chocolate is set.
- Slice and Serve: Remove the slice from the tin onto a cutting board. Allow it to sit for 5-10 minutes for the chocolate to slightly soften. Warm a knife under hot water, dry it, then cut the slice for easier slicing through the chocolate. Enjoy!
Notes
- Store: Keep the slices in an airtight container in the refrigerator for up to 1 week.
- Freeze: Wrap individual slices in plastic wrap, then place them in a ziplock bag or airtight container. Label with the name and date. Freeze for up to 2-3 months.
- Thaw: Allow the Weetbix slice to thaw in the refrigerator until soft, or at room temperature for a few hours before serving.