Posted on May 25 2014
These are a fantastic alternative to store-bought muesli bars & they taste a million times better! Perfect as a snack when you're running between work, training, school, and as a post-workout snack! Best of all they contain lots of nuts & seeds which means you'll be getting your daily dose of good oils and plenty of vitamins and minerals! Almonds and pumpkin seeds are great sources of magnesium, manganese, vitamin E and protein, while figs are a great source of healthy carbohydrates and fibre. Best of all, there's no cooking or baking required!
1 cup almonds
1 cup roughly chopped figs
1/4 cup coconut oil (we use jt's coconut essence cold pressed oil)
1/4 cup maple syrup (more or less to your taste)
1/4 cup pumpkin seeds (pepitas)
1/4 cup dried blueberries
1/4 cup dried raspberries
1/4 cup shredded coconut
1/4 cup cacao nibs
1 tablespoon chia gel (chia seeds soaked in water for 30 mins or longer), optional
1 tablespoon coconut oil
1 tablespoon maple syrup (more or less to taste, we use Absolute Organic)
2 tablespoon of cacao powder (we use Loving Earth raw organic cacao powder)
1. In a food processor, roughly chop the almonds.
2. Add chopped figs, coconut oil & maple syrup to food processor and process until the mixture comes together into a sticky paste
3. In a separate bowl, mix pumpkin seeds, blueberries, raspberries, shredded coconut & cacao nibs.
4. Add the sticky almond/fig mix to the dry ingredients & stir or use clean hands to mix thoroughly.
5. Add chia gel & mix. The final mixture should be sticky but not runny (add seeds or shredded coconut to make it more dry, or coconut oil or water to moisten).
6. Press firmly into a loaf tin (e.g. 10cm x 20cm or larger) lined with baking paper.
7. Refrigerate for 1 hour.
8. For the chocolate topping, melt 1 tablespoon of coconut oil (sit a glass with the oil in hot water for a few minutes to melt the oil), add 1 tablespoon of organic maple syrup (more or less to taste) and 1 tablespoon of cacao. This should form a liquid chocolate. Pour over base & smooth to cover.
9. Refrigerate for an hour then cut into 12 or more bars.
Keep your muesli bars in the fridge and they'll keep for up to a week (longer in the freezer)! The type of nuts, seeds and berries you use can be varied to suit your taste.
If you're watching your sugar intake or want to reduce the sweetness add less maple syrup to the base and topping. You may also want to omit the chocolate topping or drizzle the chocolate topping instead of coating it.
Or if you're a chocoholic you can also add 1 tablespoon of cacao to the base mixture for a double chocolate hit!
You may also want to cut them into a mix of smaller and larger bars for portion control!