This recipe provides an excellent alternative to your typical store-bought muesli bars, which often contain a multitude of nasty ingredients (think preservatives and gums) as well as refined white cane sugar, soy, vegetable oils and gluten to name only a few!
These bars, however, provide long lasting energy and the raw cacao powder and nibs (nature’s choc chips!) are guaranteed to leave you buzzing with energy.
They are dairy-free, gluten-free and fruit-free with no added sugar other than rice malt syrup, which is low GI and low fructose too.
Although I’ve used ground almonds, you could easily make a nut-free version by using coconut flour, or desiccated coconut instead.
These bad boys are perfect as on-the-go breakfast bars or for a snack any time of day, before, during or after a workout. You could even cut them into smaller squares and serve them with coffee, or crumble over ice-cream for dessert. The options are endless and yours to enjoy!
Makes 16 bars
- 20 x 30cm baking tray
- 1 large mixing bowl
- 1 small heat-proof bowl
- 2 cups puffed amaranth, (or puffed quinoa)
- 1/3 cup sesame seeds
- 1/2 cup pumpkin seeds
- 1 cup shredded coconut
- ¼ cup raw cacao powder
- ¼ cup raw cacao nibs
- ½ cup almond meal
- ¾ cup tahini
- ¾ cup rice syrup
- Preheat a fan-forced oven to 100 degrees Celsius.
- Grease and line a 20cm x 30cm baking tray with baking paper. (The baking tray needs to be at least an inch deep).
- In a large mixing bowl, add all of the dry ingredients, mixing with a wooden spoon to combine.
- In a separate, smaller, heatproof bowl, warm the wet ingredients. This can be done in the microwave for 30 seconds, or you can warm it in a small saucepan on the stove too.
- Once warmed, pour the wet ingredients into the bowl of dry ingredients and mix with a wooden spoon until evenly combined. The mixture will be slightly sticky.
- Transfer the mixture to the baking tray and cover with a second sheet of baking paper, to prevent it sticking to your fingers.
- Spread and press the mixture evenly into the tray, filling the corners and leveling the surface.
- Discard the top sheet of baking paper before transferring the tray to the middle oven rack and bake for 30 minutes until very lightly golden.
- Once cooked, remove from the oven and cool on a wire rack.
- Once cooled, cut into 16 bars.
Store in an airtight container either on your bench-top or in the refrigerator.