These treats are super easy to make and last about 2-3 weeks in an air-tight container in the fridge.
They are my go-to when I'm looking for a nutritious morning snack or mid-afternoon pick me up that doesn't contain a silly amount of added sugars or preservatives. The bind is simply coconut oil and tahini and this keeps the muesli together when stored in the fridge as opposed to using honey or maple syrup.
You can also use this recipe to make granola!
For granola, crumble the muesli after baking and allow to cool before storing in a jar. Granola is typically served with fruit and yoghurt for brekky.
Watch a quick video reel on the process here.
Jump to Recipe
The most satisfying snack for a peckish appetite.
Sugar-Free Choc Tahini Muesli Bars / Granola
Time: 1-2 Hours Yield: 9-12 Bars
Nutrition Facts (coming soon)
Ingredients
A mix of nuts, seeds, dried fruits and oats of your choice.
You don't need exactly 1/4 cup each, divide it up based on what you like the most or what you have at home. Ensure your oats are the largest portion as they will bring everything together with the coconut oil and tahini.
I've used:
1/4 cup pepitas
1/4 cup crushed raw cashews
1 cup quick oats
1/4 cup dried currants
1/4 cup hemp seeds
1/4 dried berries (like cranberries or goji berries)
1/2 cup coconut oil, I've used the delicious and organic @thecocotribe
1/4 cup hulled tahini paste
Chocolate for topping:
Note: taste and add more cocoa or maple syrup to sweeten.
1/4 cup cocoa powder
1 cup cacao butter buttons
Method 1. Mix all dry ingredients together
2. Mix melted coconut oil through the dry ingredients followed by tahini
3. Place in a flat tray lined with baking paper and bake at 180 degrees until toasted
4. Take it out of the oven and let it cool before pouring chocolate on top and then placing in the fridge for 1-2 hours to set/bind.
5. Remove the muesli from the fridge, top with chocolate. Then place back into fridge for 30 minutes to set before cutting.
Note: these are best kept in the fridge so they remain solid. You can also skip the chocolate topping and break into crumbs after baking for granola. Store granola in an air-tight container in the fridge.
