Healthy Easter Biscoff Weetbix Slice

This is an incredible recipe from the 28 Day Weight Loss Challenge that is perfect for Easter and one that you can enjoy all year round!

It’s an amazing variation of the ever popular Healthy Mummy Chocolate Weetbix Slice that mums swear by! This version has the addition of Biscoff spread and is decorated with speckled eggs making it a great Easter treat. And the best bit is that it’s only 154 calories per slice so can be enjoyed guilt free!

The 28 Day Weight Loss Challenge has heaps of delicious slices, snacks and dessert that offer a healthy alternative so you don’t feel deprived if you are watching your weight. If you like the look of  the Easter Biscoff Slice, check out these other recipes.

• Biscoff Caramel Slice
• Healthy Caramel Slice
• Cherry Chocolate Slice

Want to access thousands of healthy recipes like this one

Our 28 Day Weight Loss Challenge is a family-friendly, breastfeeding-safe program designed FOR MUMS to help them tackle their health and lose the baby weight. 

Every week you are given a different meal plan to follow and each month we add heaps of NEW recipes to the Heathy Mummy App. That way, you’ll never get bored and stay on weight loss track while digging into healthy, yummy recipes.

Learn more about our 28 Day Weight Loss Challenge HERE.

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Healthy Easter Biscoff Weetbix Slice

Votes: 24
Rating: 4.04
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Servings

Ingredients

• 2 cups sultanas
• 1/2 cup cocoa
• 6 tbsp biscoff smooth spread
• 4 tbsp coconut oil
• 8 weetbix
• 1/2 cup honey
• 10 speckled eggs for decorating slightly chopped/crushed - leaving some to resemble eggs

Servings Ingredients 2 cups sultanas 1/2 cup cocoa 6 tbsp biscoff smooth spread 4 tbsp coconut oil 8 weetbix 1/2 cup honey 10 speckled eggs for decorating slightly chopped/crushed - leaving some to resemble eggs

Votes: 24 Rating: 4.04 You: Rate this recipe!

Instructions

1. Add everything to a blender except 2 tablespoons of biscoff and 2 of coconut oil (use this at the end for the top layer). You may need to add in a little water to blend well.
2. Once blended, place in a baking tray lined with baking paper, spread the mix evenly and smooth it out with a knife or the back of a spoon and place in the fridge or freezer for 10 minutes to slightly set.
3. Place the remaining biscoff spread and coconut oil in the microwave for 30 seconds at a time until completely melted, stir to thoroughly combine then pour over your base. Top with speckled eggs.
4. Place in the fridge to set for 2 hours. Once set, slice into 24 pieces using a hot knife. One slice is one serve.