Serves: 20 (makes 20 slices)
Time to make: 35 mins (Hands-on time: 15 mins, Cooking time: 20 mins)
Total cost: $14.00 / $0.70 per serve
2 tablespoons reduced-fat spread
200g light condensed milk
100g gluten-free milk arrowroot biscuits
1 cup pecans, roughly chopped
1 cup brown rice flakes (We used Freedom Foods rice flakes with psyllium)
1/2 cup dark chocolate chips
200g dates, pitted, finely chopped
Step 1Heat oven to 180°C, and line a square cake tray (20.5cm x 20.5cm x 4.5cm) with non-stick baking paper.
Step 2In a small pan, melt spread and condensed milk over a low heat.
Step 3In a food processor or using a rolling pin, crush biscuits until they resemble breadcrumbs.
Step 4In a large bowl, combine biscuits, pecans, brown rice flakes and chocolate chips. Mix well.
Step 5Add dates and condensed milk mixture. Combine.
Step 6Pour into baking tray and bake for 15-20 minutes until golden brown on top.
Step 7Leave to cool and slice into 20 pieces. Store in an airtight container for up to 3 days.