Slender Berry Bites


  • 100g whole blanched almonds
  • 100g Pecan Nuts
  • 200g pitted dates
  • 100g 85% dark chocolate, broken up
  • tbsp PW coconut oil
  • 1 tsp coconut oil – for greasing
  • tbsp desiccated coconut
  • 4 scoops chocolate Slender Blend
  • 1 cup natural yoghurt
  • 150g mixed berries eg raspberries and blueberries

Nutritional Info


  • 1 Heat the oven to 180°C
  • Scatter the Almonds and pecans over a baking tray and toast in the oven for 10 minutes – mixing halfway through – allow to cool
  • While the nuts are baking cover the dates in boiling water and allow to soak for 5 minutes then drain and press out excess water
  • Use the ½ tsp coconut oil to grease a roasting tin and line with parchment paper
  • Melt the chocolate in a microwave in 20-second bursts until smooth.
  • Add the dates, chocolate and coconut oil in a food processor and process until smooth
  • Add 50g of the nuts and pulse briefly to chop
  • Stir in the desiccated coconut and then pour the mixture into the tin to create the first layer – place in the fridge to chill
  • Clean the food processor
  • Add the remaining nuts and a pinch of salt to the food processor and blitz until smooth and creamy
  • Pour the creamy nut butter over the chocolate base and smooth to form the second layer
  • Place the tray into the freezer and leave for 1 hour
  • In a bowl mix the slender Blend and yoghurt until smooth and creamy
  • Remove the baking tray from the freezer and pour the slender Blend yoghurt over the creamy nut butter layer
  • Scatter with berries and freeze overnight (min. 4 hrs or until solid)
  • Place in the fridge 20 mins before serving to allow to soften