Not only will these chocolate chip muesli bars save you money, they’re a lot better for you and the family. You can play around with the ingredients too, just keep the dates and coconut oil quantities the same.
Makes: 8 | Prep time: 10 mins | Baking time: 30 mins
1 cup (13) Medjool dates, pitted, soaked in 2 cups water for 1 hour or until soft
¾ cup oats or quinoa flakes
3/4 cup puffed grain – rice or millet
1/2 cup desiccated coconut
3/4 cup seeds (I used a mix of sunflower, pumpkin, chia, poppy, sesame and flax seeds), plus
extra for sprinkling
1/3 cup carob/cacao chunks
2 tbsp coconut oil, melted
1 tsp vanilla powder or essence
Method of preparation:
Step 1: Preheat your oven to 180c and line a brownie baking tin with greaseproof paper.
Step 2: In a blender combine the soaked dates (with seeds removed) and the coconut oil until a thick paste is formed. Then, stir through all the remaining ingredients.
Step 3: Using your hands add the mixture to the tin and press down firmly so that it’s well combined and there are no holes. Using a butter knife, cut the bars into individual portions before placing in the oven for 30 minutes or until cooked through. Allow to cool on a baking rack and again cut through the bars to ensure they’re split before they cool.
They store great in an airtight container in the fridge for 2 weeks or the freezer for a month.
A Healthy Mum Nutritional Tip:
Typically chocolate muesli bars are full of sugar, preservatives and bleached white flour. This recipe is far more natural, thanks to the natural sweetness of the dates, the iron-rich – energy providing seeds and the natural un-refined carob or cacao chunks.