Serves 10
Prep time 15 minutes
Chill time 120 minutes
Vegetarian & Vegan Suitable, Dairy Free
½ cup pure almond butter
50g 70% cocoa dark chocolate, melted
1. Heat the maple syrup and almond butter in a small saucepan over a medium heat. Stir until smooth. Reduce the heat to low and stir for 3-4 minutes, or until the mixture resembles a thick caramel-like substance.
2. Place the rolled oats, almonds, coconut, pepitas and dried cherries in a large mixing bowl. Mix to combine. Pour the warm caramel mixture over the dried ingredients and mix well, until all ingredients are well coated
3. Line a square 20cm baking pan with baking paper. Using your hands, firmly press the muesli bar mixture into the tin.
4. Place the pan in the fridge for two hours to firm. Drizzle over the melted dark chocolate and cut into 10 small bars, return to the fridge to set.
Using maple syrup ensures the recipe remains vegan-suitable, however feel free to replace the maple syrup with honey if you would prefer.
| Kilojoules | 1350kJ | Protein | 9.1g |
| Carbohydrates, total - sugars, total |
26.7g 15g |
Fat, total - saturated fat |
19.1g 4.5g |
| Sodium | 35 mg |
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