Protein Weet-Bix Slice: A Simple Chocolate No-Bake Snack

A good protein Weet-Bix slice should be simple, chocolatey and easy to keep in the fridge for the week. This version is no-bake, uses everyday pantry ingredients, and gives the classic crushed wheat biscuit slice a more considered Bare Blends direction.

We use Bare Blends Cacao & Cinnamon Plant Protein because the cacao and Ceylon cinnamon flavour works naturally with wheat biscuits, nut butter and dark chocolate. It is also a strong fit for customers who want a dairy-free protein option from our vegan protein range.

This is not a fussy dessert recipe. It is a fridge-set snack slice with a firm base, a thin chocolate top and enough flexibility to make it your own.

Why this recipe works

Crushed wheat biscuits create a sturdy base without baking. Nut butter helps bind the mixture, a little maple syrup or honey rounds out the flavour, and milk brings the dry ingredients together.

Cacao & Cinnamon Plant Protein is useful here because plant protein thickens a no-bake mixture quickly. That means the slice can hold its shape without needing a long ingredient list. The key is to add liquid slowly and stop once the mixture presses together like a firm dough.

The chocolate topping is optional, but it gives the slice a cleaner finish and makes it feel more like a proper fridge snack rather than a loose protein bite.

Product choice for this recipe

Our primary product for this post is Bare Blends Cacao & Cinnamon Plant Protein. It is the best fit because the organic cacao and cinnamon flavour suits a chocolate wheat biscuit base, and the pea and sprouted brown rice protein blend works well in no-bake recipes where structure matters.

Secondary products considered were Raw Cacao WPI, Raw Cacao WPC, Bare Plant Protein, Vanilla Bean WPI, Bare Glow and Japanese Matcha WPI. Raw Cacao WPI and Raw Cacao WPC would both work if you prefer whey, but this slice is an especially natural fit for a plant-based cacao product. Bare Plant Protein is a good neutral vegan option, although Cacao & Cinnamon gives the recipe more flavour. Vanilla Bean WPI is better for lighter cookie-style recipes. Bare Glow is not the right primary product for a chocolate protein slice. Japanese Matcha WPI was considered for a matcha snack angle, but it is not the best fit for this chocolate slice.

Protein Weet-Bix slice recipe

This recipe makes 12 small squares.

Ingredients:

• 4 wheat biscuits, crushed
• 1/2 cup rolled oats
• 30 g Bare Blends Cacao & Cinnamon Plant Protein
• 2 tablespoons cacao powder
• 1/3 cup smooth peanut butter or almond butter
• 2 tablespoons maple syrup or honey
• 1/3 cup milk of choice, plus 1 to 2 tablespoons extra if needed
• 80 g dark chocolate, melted
• 1 teaspoon coconut oil, optional, for a softer chocolate top
• Pinch of sea salt

Method:

1. Line a small loaf tin or square container with baking paper.
2. Add the crushed wheat biscuits, oats, Cacao & Cinnamon Plant Protein, cacao powder and sea salt to a mixing bowl.
3. Stir in the nut butter and maple syrup or honey.
4. Add the milk slowly, mixing as you go, until the mixture presses together firmly. Add the extra milk only if the base still looks dry.
5. Press the mixture firmly into the lined tin, using the back of a spoon to smooth the top.
6. Melt the dark chocolate with the coconut oil if using, then spread it over the base.
7. Chill for at least 90 minutes, or until firm.
8. Slice into 12 small squares and store in the fridge.

Texture tips

Crush the wheat biscuits finely enough that the slice holds together, but leave a little texture. A mix of fine crumbs and small pieces gives the best bite.

Add the milk gradually. Plant protein can absorb liquid quickly, so the mixture may look dry at first and then suddenly come together.

Press the base firmly. A loose base will crumble when you cut it, even if the flavour is right.

Let the chocolate soften for a few minutes before slicing if it has been in the fridge for a long time. This helps reduce cracking.

Flavour variations

For a stronger chocolate flavour, use a little extra cacao powder and choose a darker chocolate for the topping.

For a peanut butter chocolate version, use peanut butter in the base and sprinkle crushed peanuts over the chocolate before it sets.

For a dairy-based version, use Raw Cacao WPI or Raw Cacao WPC. You may need slightly less milk because whey behaves differently from plant protein in no-bake mixtures.

For a softer vanilla direction, use Vanilla Bean WPI, skip the cacao powder in the base, and keep the dark chocolate topping.

For more recipe-friendly options, browse our protein powder collection, vegan protein collection or whey protein isolate collection.

When to make it

This protein Weet-Bix slice is useful when you want a fridge snack that is more structured than protein balls but easier than baking. It suits lunchboxes for adults, afternoon snacks, post-training food prep, or a simple chocolate option to keep on hand.

It is also a good way to use Cacao & Cinnamon Plant Protein outside a smoothie. The flavour is already built around cacao and cinnamon, so it sits naturally in snacks that would usually use cocoa, chocolate or warm spice.

Storage

Store the slice in an airtight container in the fridge for up to five days.

You can freeze it for up to one month, although the chocolate top may lose a little shine after thawing. For best texture, freeze the squares in a single layer first, then transfer them to a container.

If you are packing the slice to take with you, keep it cool where possible. The chocolate top can soften in warm weather.