*Gluten, Dairy, Egg & Refined Sugar-Free, Vegan


  • ½ cup (55g) walnuts
  • ½ cup (75g) raw cashews
  • ½ cup (75g) Brazil nuts
  • ½ cup (75g) pumpkin seeds
  • ¼ cup (30g) sesame seeds
  • ¼ cup (40g) chia seeds
  • ½ cup (75g) unsweetened dried fruit (I used pineapple & cherries)
  • ½ cup (40g) unsweetened desiccated coconut
  • 2 large scoops (60g) pea protein, or preferred protein powder (I used Pea Pro, Vanilla flavour)
  • Pinch of sea salt or Himalayan rock salt
  • 1 cup (240g) 100% Tahini
  • ½ cup (100g) extra virgin coconut oil (plus an extra teasonn to mix with the chocolate for your topping)
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • ¼ cup (40g) Natvia , (… OR your preferred sweetener such as date syrup, which is what I used in combination to Natvia to balance out the flavour and it turned out JUST right!  Please taste as you go and adjust to you own sweet tooth . The amount of sweetener will also depend on whether your protein powder is sweetened or not.)
  • 20g stevia-sweetened dark chocolate (I like Well Naturally brand which can be found in the Health Food section of most Aussie supermarkets.)


  • Line a 20cm x 24cm lamington/slice tin  with baking paper (a bit of spray oil will help it to stick.
  • In food processor, add all nuts, seedsand dried fruit. Pulse until well chopped, but also allow some texture to remain.  Add your coconut, protein powder and salt.
  • In small saucepan over low heat, combine the tahini, coconut oil, Natvia, cinnamon and vanilla. Stir to combine then remove from heat.
  • Pour melted tahini mixture into the bowl and stir everything until mixture is well coated and protein powder is mixed in.
  •  Use a spatula to scrape nut mixture into a lamington tin or large baking tray (with sides at least a couple of cms high) lined with baking paper and press the mixture into pan firmly and evenly.) Put into fridge or freezer to set. *Please Note: Because of variations in texture of both protein powders and nut/seed butters you may need to adjust the quantities to achieve the perfect ‘not too wet, not to dry’ mixture.  If you can press the mixture firmly between your thumb and forefinger without it crumbling and falling apart, you are doing well!
  • Melt together your chocolate and 1 tsp. of coconut oil. This can be done over a double boiler or for an easier method, stick them both in a mug and microwave for 20 secs and stir briskly to melt until smooth)
  • Using a tablespoon, spoon the melted chocolate (using a flicking kind of action) across the top of your slice, until you’ve used it all up.
  • Store in fridge, or wrap individually and store in freezer for a convenient grab ‘n’ go portable snack.

Fruit & Nut Halva Slice