Healthy Easter Biscoff Weetbix Slice
Servings
24
Servings
24
Ingredients
  • 2cups sultanas
  • 1/2cup cocoa
  • 6tbsp biscoff smooth spread
  • 4tbsp coconut oil
  • 8 weetbix
  • 1/2cup honey
  • 10 speckled eggs for decoratingslightly chopped/crushed – leaving some to resemble eggs
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.
Print Recipe
Healthy Easter Biscoff Weetbix Slice
Votes: 17
Rating: 4
You:
Rate this recipe!
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: 17
Rating: 4
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.