Recipe By @nourishwithnoa
You know you’re Aussie when brekkie basically means Weet-Bix. But let’s shake things up—with chocolate, coconut, and a hit of nostalgia. It’s lunchbox treat meets arvo snack meets “Mum says it’s healthy, so it must be.”
This isn’t your soggy school day brick. This Bounty Weet-Bix slice is your childhood fave, all grown up—chocolatey, coconutty goodness stacked on that classic Aussie brekkie base.
Made with Raw C Vanilla Bean & Sea Salt Coconut Milk, it’s dairy-free, refined sugar-free, and unapologetically yum. Smash it with your morning latte or grab it on the go—it’s the true breakfast of champions.
Pop it in the fridge and let your inner kid (and your gut) thank you later. 🥥🍫
Ingredients
- ⅓cup of Raw C Vanilla Bean & Sea Salt Coconut Milk
- 2Weet-Bix
- ½cup of plain Greek yoghurt (or coconut yoghurt)
- 1tbsp of Raw C Vanilla Bean & Sea Salt Coconut Milk for the yogurt layer
- 2tbsp of dark chocolate, melted, plus extra to drizzle
- 1tsp of desiccated coconut
Method
- Crush the Weet-Bix into your storage jar or container. Pour over ⅓ cup of Raw C Vanilla Bean and Sea Salt Coconut Milk and press down to form an even base layer.
- In a small bowl, combine the yoghurt and 1 tbsp of Raw C Vanilla Bean & Sea Salt Coconut Milk, and 1 tsp desiccated coconut until smooth.
- Spread the yoghurt mixture over the Weet-Bix base.
- Melt the dark chocolate in 20-second microwave bursts, stirring until smooth. Drizzle over the yoghurt layer, then sprinkle with extra desiccated coconut if you like.
- Refrigerate overnight (or at least a few hours) until set and chilled.
Enjoy!
