This might just be one of the most filling and delicious afternoon snacks! A chocolate coating makes almost anything taste amazing, and the oats, nuts and coconut will keep you satisfied ‘til dinner. Steps 5-7 are just the chocolate coating, so if you are after a super speedy snack feel free to skip the choc-top.
Servings: 12 bars
Ingredients
- 12 Medjool dates pitted
- 100 g raw hazelnuts
- 100 g rolled oats
- 100 g water
- 70 g cacao nibs
- 50 g coconut sugar
- 50 g plain flour
- 50 g shredded coconut
- 50 g maple syrup
- 20 g macadamia oil
- 20 g chia seeds
- 200 g milk or dark chocolate roughly chopped
Instructions
- Preheat oven to 170°C.
- Place dates and hazelnuts in processor until chopped into small pieces.
- Add rolled oats, water, cacao nibs or choc chips, brown sugar, flour, shredded coconut, maple syrup, macadamia oil and chia seeds, process until combined.
- Use wet hands, squash mixture into 12 silicone bar moulds, filling ½ full. Bake for 20 minutes, or until golden.
- Melt chocolate and pour evenly among bar moulds completely coating muesli bars.
- Allow chocolate to harden completely before removing bars from moulds.
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About the Author: Alyce Alexandra
Alyce Alexandra is the bestselling author of seven thermo cooker cookbooks. She has her own range of thermo cooker accessories, runs her own thermo cooker cooking school and is creator of The TM Shop, selling all things thermo cooker related.
Alyce is passionate about every avenue of food, from seedling to stomach. Her mission is to get people cooking, more often and from scratch, by showing how easy, achievable and rewarding home cooking can be. Her unpretentious, work-every-time recipes have made her a much-loved figure in the thermo cooker community. She lives, gardens, writes, cooks and eats in Victoria, Australia.
