This gluten, dairy, egg and refined sugar free slice is a great on the go snack to keep you full of energy. Make this delicious chocolatey version, or swap out the cacao for a zesty lemon variation instead.

Prep time: 10 minutes
Bake time: 20-30 minutes
Servings: 10


  • 3 TB chia seeds 
  • 6 TB water
  • 2 ripe bananas, mashed
  • 3 TB coconut oil
  • 3 TB maple syrup
  • ½ tsp vanilla extract
  • ½ tsp cinnamon 
  • 1 cup shredded coconut
  • ½ cup LSA (ground Linseeds, Sunflower seeds and Almonds)
  • ¼ cup pumpkin seeds
  • ¼ cup sunflower seeds
  • ¼ cup slivered almonds
  • ¼ cup buckwheat groats
  • 4 TB cacao powder 
  • ¼ tsp baking soda
  • Pinch salt
  • 100g good quality dark chocolate, melted (optional)


1. Preheat oven to 160°C, fan bake and prepare a lined slice tin (20cm x20cm)
2. In a medium mixing bowl, soak the chia seeds in water until gelatinous, add in mashed banana, coconut oil, maple syrup, vanilla extract and cinnamon, mix together well.
3. In a separate bowl, combine shredded coconut, LSA, pumpkin seeds, sunflower seeds, almonds, buckwheat and cacao with baking soda and salt.
4. Mix together well with a spatula and press into the slice tin.
5. Bake for 20-30 minutes or until golden.
6. Allow to cool on a wire rack and cut into desired serving size.
7. Dip ½ of each slice into melted dark chocolate and let harden (optional step)
8. Store in an airtight container in the fridge and eat within one week. 

OPTION: To make a zesty lemon variation, swap out the cacao, cinnamon and dipping chocolate for the zest of one lemon and juice of ½ lemon.

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