Muesli slice

Muesli slice

Dairy free, gluten free, vegan

The Healthy Convert
24 mini slices
Elisa Watson, Jeremy Butler


Quantity Ingredient


Quantity Ingredient
30ml orange juice
1 tablespoon orange zest
145g desiccated coconut
130g raw buckwheat kernels
130g soft medjool dates, pitted
40g cashew nut butter


Quantity Ingredient
80g pepitas
80g pecan halves, roughly chopped
80g macadamia nuts, roughly chopped
1 tablespoon sesame seeds
80g dried cranberries
80g dried apricots, roughly chopped
80g dried figs, finely sliced
100ml maple syrup
120g hulled tahini
60g coconut butter
20g coconut sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
80g vegan white chocolate, melted


  1. Line the base and sides of a 20 cm × 20 cm × 7 cm deep square springform cake tin with baking paper, allowing the sides to overhang. Set aside.
  2. Blend all the base ingredients in a food processor until the dough starts to stick together.
  3. Using the back of a spoon, firmly press the base mixture evenly into the prepared tin. Freeze for 30 minutes.
  4. Combine the pepitas, pecans, macadamia nuts, sesame seeds, cranberries, apricots and figs in a bowl. Mix well.
  5. In a small saucepan over a low heat, melt the maple syrup, tahini, coconut butter, coconut sugar and cinnamon until combined. Remove from the heat, add the vanilla and mix well. Pour over the nut mixture and, using a strong arm, mix well.
  6. Spread over the base, creating an even layer. Freeze for 1 hour.
  7. Cut into slices then dip each slice into the melted white chocolate and place on baking paper until set.
  8. Serve and enjoy.
  9. Store the remaining slices in an airtight container in the freezer for up to 1 month.


  • You can use melted coconut butter in place of white chocolate.
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