We really love muesli bars in our house so it pays to have a few recipes up my sleeve for my weekly school bake-up.
nut butter & chocolate slice
10 medijool dates
4 Tb coconut oil
1 cup nut butter
pinch salt
1 tsp vanilla paste (recipe here)
1 cup puffed millet (or quinoa)
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
Topping
1/4 cup coconut oil
1/4 cup pure maple syrup
1/4 cup cacao
pinch Himalayan salt
1. Place dates and coconut oil into thermomix. Cook 1 minute 100 degrees speed 1
2. Add nut butter, salt and vanilla
3. Blitz 30 seconds speed 9
4. Add seeds and millet. Mix reverse speed 3 for 10 seconds.
5. Scrape down sides and repeat if required.
6. Press into a baking tin 20x 30cm lined with baking paper and place into the fridge to set for 1 hour.
7. Melt the coconut oil for the topping if solid and mix in remaining ingredients. Stir til smooth and combined.
8. Remove slice from the fridge and add melted topping. Even the topping by tilting the tray in various direction. Place back in the fridge for 1/2 hour or til set.
9. Remove and slice into small pieces. Place into a airtight container and store in the fridge. Lasts 2 weeks (good luck with that!)
