Healthy Seed and Nut Slice with a Raw Chocolate Top

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Healthy Seed and Nut Slice

Paleo || Vegan || Raw || Superfood

No-Bake and free from: gluten, dairy, sugar, wheat, grain, soy & egg


I thought I’d do a spot of baking with my little man yesterday, but as his interest quickly turned from lego, to cooking (I had him momentarily), it soon changed again and he was outside in his sandpit. So not really wanting to make the muffins I had only moments earlier discussed with him, I soon spun my already filled saucepan of dates and almond meal, into a healthy seed and nut slice instead.

Dried dates are the source of sweetness for this slice, as they are also the ‘glue’ that sticks it all together! (With the help of a little coconut oil too of course!). Dates are high in fibre and carbohydrate energy. They are ‘natures candy’, as some might say!

The balance of the base comprises a variety of nuts and seeds including coconut, almonds, chia seeds, pecans, pepitas and sunflower seeds. I’ve also added cacao nibs for a little extra kick, but these can easily be omitted or replaced with extra nuts if they aren’t your thing.

The raw chocolate topping is really what makes you line-up for seconds. Its rich and crunchy and while its without sweetness, it compliments the sweet base perfectly. The topping is made using coconut oil, carob powder, cacao powder, vanilla and a tiny pinch of sea salt. If this sounds too hard (and I promise it isn’t) you can always melt and spread your fave super-dark chocolate on top instead.

I hope you enjoy this recipe as much as I do!

Makes: 16 slices
Preparation time: 15 minutes
Freezing time: 2 hours or refrigerate overnight



  • medium sized saucepan
  • cooking scales
  • measuring cup
  • wooden spoon
  • 20 x 30 cm slice/cake tin
  • Small mixing bowl



  • 200g dried dates
  • 1 cup water
  • 1 cup desiccated coconut
  • 1 cup almond meal
  • 1/2 cup pecan nuts, chopped
  • 1/2 cup slivered almonds
  • 1/2 cup cacao nibs
  • 1/4 cup chia seeds
  • 1/4 sunflower seeds
  • 1/4 cup pepitas
  • 1/4 cup coconut oil


  • 1 cup coconut oil, melted at room temperature
  • 1/3 cup cacao powder
  • 1/4 cup carob powder
  • 1 tsp vanilla powder (or extract)
  • 1 pinch sea salt



  1. Line a 20 x 30 slice tin with non-stick paper and set aside.
  2. Add the dates and water to a medium sized saucepan and bring to a simmer over medium heat. Stir with a wooden spoon until the water is evaporated and you’re left with a caramel-coloured paste. This takes about 5 minutes.
  3. Remove saucepan from the heat.
  4. To the saucepan, add all remaining ingredients. Mix with the wooden spoon to combine.
  5. Press the mixture evenly into the lined slice tin, ensuring the corners are filled. Transfer to the freezer to set.
  6. Meanwhile, in a small mixing bowl, combine all of the topping ingredients (coconut oil, cacao and carob powders, vanilla and sea salt). Mix thoroughly.
  7. Pour the chocolate topping over the slice and return to the freezer. Ensure it is sitting level so that the topping sets evenly.
  8. Freeze for at least two hours, or refrigerate overnight before serving.



Store in an airtight container in the fridge or freezer.


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