An indulgent choc-berry treat with the goodness of Weet-bix!
Prep time
15 mins + refrigeration
Cook time
12 serves


  • 1 cup dates, pitted (180g / 12 Medjool dates)
  • ¼ cup boiling water
  • ¼ cup So Good™ Almond or Soy Milk
  • 1 cup desiccated coconut
  • pinch sea salt
  • 4 Weet-Bix™
  • 1 cup frozen raspberries, thawed
  • 50 grams 70% dark chocolate

How to make:

  1. Line base and two long sides of a loaf tin (approx. 23 x 13 cm) tin with baking paper. Place dates into the bowl of a food processor, pour over boiling water and leave to soak 5 minutes.
  2. Add coconut to food processor with dates, and pulse to a rough paste. Add almond milk and pulse again until smooth. Divide mixture into two small bowls.
  3. Add berries to one bowl of date mixture, stir well, then mix through 3 finely crushed Weet-Bix. Add remaining 1 crushed Weet-Bix to second bowl of date mixture and stir to combine.
  4. Spread non-berry (caramel) layer into prepared pan. Top with raspberry layer and smooth surface. Refrigerate 1 hour.
  5. Remove slice from pan and place on a tray or board. Gently melt dark chocolate and drizzle over slice, return to fridge until set. Cut into 12 pieces, store in fridge or freezer.
This healthy recipe was created by the nutrition team at Sanitarium Health Food Company. You can find this one and hundreds more here.