Gluten and dairy-free choco-oat slice

Nici Wickes’ choco-oat slice makes a great snack that’s a good one to get the kids or grandkids involved with making - it’s that easy and there’s barely any washing up! Best of all, it's free of both gluten and dairy!

By Nici Wickes
  • 20 mins preparation
  • 30 mins cooking
  • Makes 12 bars
  • Print


  • 2 heaped tbsp nut butter (I used almond butter)
  • 100 g dark chocolate (60%+ cocoa), chopped
  • 4 heaped tbsp honey
  • 2 1/2 cups gluten-free rolled oats
  • 1/2 cup coconut thread
  • 1/4 tsp salt
  • 1/2 cup dried apricots, raisins or sultanas, roughly chopped
  • 2 tsp raspberry powder, optional


  • 1
    Heat oven to 160ºC. Line a Swiss roll tin with baking paper.
  • 2
    Place the nut butter, chocolate and honey in a saucepan, then heat gently until the chocolate is melted.
  • 3
    Pulse half of the rolled oats in a food processor to chop them slightly finer than they come. Mix together the oats, coconut, salt and dried fruit in a bowl, then pour over the melted ingredients. Mix well, then press into your prepared tin. Bake for 30 minutes.
  • 4
    Cool completely before slicing into bars and dusting with raspberry powder. Store in an airtight container.


Oats are a sustaining source of carbohydrates, and nut butters are a great way to enjoy the satisfying and filling quality of protein.

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