A raw, refrigerated muesli bar with a hint of fresh citrus. Mix it up by adding whatever nuts and seeds you wish. Probably about the easiest bar recipe I've played with - no need for a food processor...just a large mixing bowl and a hand held kitchen wizz or blender for mixing the wet ingredients.
Dry Ingredients
Wet Ingredients
Mix the wet and dry ingredients together in the large bowl. Press the mixture in a bread loaf tin that has been lined with baking paper. Place in the freezer for around 2 hours.
Chocolate Coating
Take the bar mixture out of the freezer, remove the baking paper and slice into bars. Pour the coating mixture into the loaf tin and, one at a time, coat each bar in the chocolate mixture. Place the bars back onto the baking paper and refrigerate until the chocolate coating has become hard (about 15-30 minutes). Cut into smaller pieces if you wish.
Store in an air tight container in the refrigerator.
- 1 cup quick cook oats
- 1/4 cup chopped peanuts
- 1/4 cup ground flax seeds
- 1/4 cup chia seeds
- 1/4 cup pumpkin seeds
- 1/4 cup sunflower seeds
- 1/4 cup sliced/chopped almonds
- 1/4 cup chopped up dark chocolate
Wet Ingredients
- 1 cup dates, soaked in water for 20-30 minutes or until soft
- 1/3 cup water that the dates were soaking in
- 1/4 cup coconut oil
- 1 teaspoon vanilla extract (or almond essence)
- 1/4 teaspoon fine salt
- 2 tablespoons almond or peanut butter
- 2 tablespoons fresh lemon or lime juice
Mix the wet and dry ingredients together in the large bowl. Press the mixture in a bread loaf tin that has been lined with baking paper. Place in the freezer for around 2 hours.
Chocolate Coating
- 1/4 cup cocoa powder
- 1/4 cup maple syrup (or other liquid sweetener such as rice syrup)
- 1/4 cup coconut oil
- 5 drops or essence (choose your flavour - peppermint, orange, almond, vanilla etc)
- salt to taste
Take the bar mixture out of the freezer, remove the baking paper and slice into bars. Pour the coating mixture into the loaf tin and, one at a time, coat each bar in the chocolate mixture. Place the bars back onto the baking paper and refrigerate until the chocolate coating has become hard (about 15-30 minutes). Cut into smaller pieces if you wish.
Store in an air tight container in the refrigerator.