g
GF
Gluten free
EF
Egg free
Snack
Ingredients
Serves
people
Method
- For the base, blend almond meal and peanut butter together, slowly add olive oil until sticky, spread into tin and chill.
- For the filling. Dissolve gelatine in a small amount of boiling water and set aside.
- In a mixer, combine all ingredients, except a of the berries and beat until well combined, add the gelatine and beat for another 30 seconds.
- Fold through the remainder of the berries through the mix and pour the mixture evenly into the tin/s.
- Allow to set over night in the cool room.
Health services
Workplaces & Tertiary education
Sport & recreation
Main meal
NF
GF
+3
g
Health services
Workplaces & Tertiary education
Sport & recreation
Baby friendly
+1
V
NF
g
Health services
Workplaces & Tertiary education
Sport & recreation
Main meal
NF
DF
a
Health services
Workplaces & Tertiary education
Sport & recreation
Main meal
a
Health services
Workplaces & Tertiary education
Sport & recreation
Snack
+1
V
NF
+1
g
Health services
Workplaces & Tertiary education
Sport & recreation
Main meal
V
NF
a
Green recipe book
Plan a menu
+1
Health services
Healthy choices: policy directive for Victorian public health services overview
Implementing the policy directive
Health services
Healthy choices: policy directive for Victorian public health services
Government guidelines
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Food Service Provider Contract Template
Develop policy & contracts
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+2
Healthy BBQ sample menu and event planner
Plan a menu
Health services
+2
Healthy choices: policy guidelines for hospitals and health services
Government guidelines
Health services
This recipe was developed by chefs at Western District Health Service.
Written and reviewed by dietitians and nutritionists at National Nutrition Foundation, with support from the Victorian Government.
Copyright © State of Victoria 2025.