Recipe thanks to wellnourished.com.au.
This Chocolate Caramel Muesli Bar Slice is a sweet, sticky nut-free treat that freezes really well for a quick, easy to pack lunchbox snack.
Servings: 18 slices
Ingredients
Base / crumble
- 125 g butter cubed
- 170 g rice malt syrup or maple syrup or honey (½ cup)
- ½ tsp bicarbonate of soda
- 120 g mixed seeds (I used sunflower seeds and pepitas) (1 cup)
- 120 g wholemeal spelt flour (1 cup)
- 200 g rolled oats or quinoa flakes (or a mixture) (2 cups)
- 30 g raw cacao powder or Dutch Process cocoa (4 tbs approx. )
Caramel
- 115 g rice malt syrup or maple syrup or honey (⅓ cup)
- 120 ml coconut milk full-fat (½ cup)
- Good pinch salt
Instructions
- Pre-heat the oven to 180℃ / 350℉.
- Begin with the caramel.
- In a small pot mix the sweetener, coconut milk and sea salt and bring to a bubbling simmer. Simmer rapidly (it looks a bit foamy on top) for about 10 + minutes or until the caramel starts to thicken.
- Remove from the heat and allow to cool (it will further thicken as it cools).
- Whilst the caramel cooks/cools, make the slice.
- In a small pot melt the butter and sweetener, mixing to combine. Add the bicarb and stir well.
- Place the seeds in a food processor and grind into a meal. Add the flour, oats (or quinoa flakes) and cacao and mix until well combined.
- Add the butter/ sweetener mix and process to combine. The mixture should come together into a coarse dough.
- Line a small tin (27cm x 18cm) with baking paper. Press ⅔ of the mixture into the base of the tin and press very down firmly with wet hands. I like to make sure the outer edges sit a little higher than the middle so I get an even coverage without the caramel making its way down the sides.
- Top with the caramel. It is not a thick layer as a traditional slice would be, rather a randomly gooey, thin layer. More caramel means a lot of sugar which is why I’ve kept it minimal.
- Crumble the remaining dough over the caramel pressing lightly.
- Bake for approximately 20 minutes or until just golden brown.
- Allow to cool in the pan, refrigerate until firm and then cut into slices (chilling it allows for it to be sliced without crumbling).
Notes
To Store
Airtight in the fridge or freezer. You can pack in school lunch boxes from frozen.Variations
Gluten-free Substitute the spelt for gluten-free flour and the oats with quinoa flakes (rolled quinoa). Dairy-free and vegan Substitute the butter with coconut oil. Nutty The seeds can be substituted with any nuts. I love this with chopped hazelnuts or pecans or walnuts. Coconut-free Replace the coconut milk in the caramel with regular cream. Tried this recipe?Let us know how it was!
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About the Author: Georgia Harding
Georgia Harding is a Naturopath (20+ yrs exp.) author, mother and passionate health educator. On her website (Well Nourished) she shares fad-free health advice and intolerance/allergy friendly recipes to inspire people to live happy, healthy lives and create delicious food memories. Georgia is committed to supporting the health of this generation and especially loves to help parents feed their children ‘well’. She endeavours to simplify nutrition and make cooking nourishing meals achievable for everyone.
