No Bake Chocolate Weetbix Slice
Try this no bake chocolate weetbix slice recipe, or contribute your own.
Try this no bake chocolate weetbix slice recipe, or contribute your own.
- Carbohydrate 49.0418000074869 g
- Cholesterol 0 mg
- Fat 36.862 g
- Fiber 6.839375277692 g
- Protein 16.0102625000273 g
- Saturated Fat 3.61767 g
- Serving Size 1 1 (182g)
- Sodium 114.172500000363 mg
- Sugar 42.2024247297949 g
- Trans Fat 3.77664000000001 g
- Calories 557 calories
Step-by-step
- Place first 7 ingredients in a food processor
- Blitz until comes together into a ball (takes 3-5 mins)
- While food processor is doing its magic line a loaf tin with baking paper
- If you have chosen to use dark chocolate on the top, you can also get this melted. I either use a double boiler, or for a small quantity like this I do short 30 second bursts in the microwave on 50% power)
- Press the mixture into the loaf tin
- Top with the melted chocolate
- Refrigerate for 2 hrs
- Slice
Textural Mechanics and Processing Technique
The ingredient list fails to convey how vital mechanical action is for binding dry wheat biscuits and seeds without heat. Processing the mixture for a full three to five minutes breaks down the fibrous date skins and releases natural starches and oils from the sunflower seeds, which creates a cohesive paste capable of holding its shape without baking. Pulse the machine initially to shatter the wheat biscuits evenly before running it continuously until the mass forms a single ball riding against the processor wall. Melting the optional dark chocolate requires gentle heat control; use fifty percent power in thirty-second increments in the microwave to prevent the cocoa butter from seizing.
Refrigeration and Storage Dynamics
Chilling the pressed mass for two hours solidifies the saturated fats in the cocoa and firms the sticky date paste, ensuring clean cuts when dividing the block into portions. Storing the finished pieces in an airtight container within the refrigerator maintains structural integrity for three to five days without drying out the crumb. Alternatively, freezing extends shelf life significantly, provided the slices are layered between sheets of parchment paper to prevent moisture transfer and freezer burn.
