Pecan and chocolate slice

Photographer: Devin Hart

Serves: 20 (makes 20 slices)

Time to make: 35 mins

Hands-on time: 15 mins

Ingredients

2 tablespoons reduced-fat spread
200g light condensed milk
100g gluten-free milk arrowroot biscuits
1 cup pecans, roughly chopped
1 cup brown rice flakes (We used Freedom Foods rice flakes with psyllium)
½ cup dark chocolate chips
200g dates, pitted, finely chopped

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Instructions

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1 Heat oven to 180°C, and line a square cake tray (20.5cm x 20.5cm x 4.5cm) with non-stick baking paper.

2 In a small pan, melt spread and condensed milk over a low heat.

3 In a food processor or using a rolling pin, crush biscuits until they resemble breadcrumbs.

4 In a large bowl, combine biscuits, pecans, brown rice flakes and chocolate chips. Mix well.

5 Add dates and condensed milk mixture. Combine.

6 Pour into baking tray and bake for 15-20 minutes until golden brown on top.

7 Leave to cool and slice into 20 pieces. Store in an airtight container for up to 3 days.

Nutrition Info (per serve)

Calories 127 cal

Kilojoules 530 kJ

Protein 2 g

Total fat 4 g

Saturated fat 1 g

Carbohydrates 20 g

Sugar 16 g

Dietary fibre 1 g

Sodium 20 mg

Calcium 40 mg

Iron 0.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.