Chocolate Chip Muesli Bars

Chocolate Chip Muesli Bars

  • Serves: 14
  • Prep Time: 00:20
  • Cooking Time: 00:20
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These yummy muesli bars will be loved by kids and adults. No high fructose corn syrup or hidden nasties in these bars.

Ingredients

* Please click on the green icon next to the ingredients listed below for extra details and helpful information.

  • 8 Medjool date(s), pitted
  • 1 cup almonds
  • 1 cup cashews
  • 1/4 cup coconut (organic desiccated)
  • 1/4 cup golden flaxseed (fine ground)
  • 2 Tbsp honey (unprocessed)
  • 2 tsp vanilla extract (organic)
  • 1 lge egg(s)
  • 1 Tbsp cacao raw powder
  • 1/2 tsp pink Himalayan salt, fine
  • 2/3 cup dark chocolate, mini choc chips
  • 1/2 cup coconut flakes
  • 2 Tbsp dark chocolate, mini choc chips to sprinkle on top

Directions

Preheat oven to 150c. Line a 27x17cm slice tin with baking paper.

Add the dates to a food processor and process until they are breaking up and starting to form a paste. Add almonds, process until nuts are broken up. Add cashews, desiccated coconut, flaxseed, vanilla, egg, cacao powder and salt. Continue processing until the mixture has combined and come together into a ball.

Transfer to a large bowl. Add chocolate chips and coconut flakes, use your hands to evenly distribute through the mixture and combined well.

Press mixture evenly across the bottom of the tin. Use a spatula to smooth the top, if the mixture is too sticky, dampen the spatula with a little water.

Sprinkle a few chocolate chips over the top and press lightly into batter.

Bake for 20 minutes or until lightly browning. Allow to cool in tin, then cut into bars. Store in an airtight container.

Medjool date(s)

I use Medjool dates in my recipes, I like the flavour and softness of these dates. A bonus, there are no preservatives used with these dates. They blend easy when adding to recipes and give a slight caramel flavour.

Medjool dates are an excellent source of dietary fiber, rich in potassium, copper, manganese, magnesium and vitamin B6.

almonds

Almonds have 240mg of calcium in 50gms, as much as is found in 200ml of milk. Nuts are a great protein snack. Eat them raw or activated and it's best to avoid store bought roasted nuts that have been cooked in canola, sunflower or similar vegetable oils. When ground finely almonds make a wonderful nut meal/flour for grain-free baking.

cashews

Cashews work well in a paleo lifestyle, as they are so versatile. They can be used to make dairy free milk, cashew butter, cashew cream or sour cream, dips and many more. Where possible, it is best to soak nuts before using to assist with digestion. Eat them raw but in moderation as they are quite high in omega 6. Stay away from store bought roasted nuts that have been cooked in canola, sunflower or similar vegetable oils.

coconut (organic desiccated)

In the majority of my recipes where I use dried coconut, I use finely-shredded desiccated coconut (unless I have stated otherwise). Make sure you are purchasing unsweetened and organic - many regular brands contain preservatives (sulphur dioxide).

golden flaxseed (fine ground)

Golden flaxseed meal is ground linseed. You will find it in many of my recipes. It is also a great egg substitute when mixed with water. Flaxseed is very low in carbohydrates, making it ideal for people who limit their intake of carbs. It is rich in Omega-3 fatty acids, which is the key force against inflammation in our bodies. Flaxseed must be stored in the fridge. I like to use golden flaxseed as it is lighter in colour, than the brown variety and produces a nicer colour to your baking.

honey (unprocessed)

Use unrefined or raw honey. It is the most common natural sweetener in my recipes. It's best to buy local unprocessed honey as it has wonderful health benefits and can help with allergies. Generally honey sold in supermarkets has been processed. Honey possesses antiseptic and antibacterial properties.

vanilla extract (organic)

Use an organic vanilla extract (not an essence) or vanilla powder. Vanilla makes a big difference to the flavour of a recipe, I recommend keeping to the quantities I have stated in a recipe. I prefer Madagascar pure vanilla extract manufactured by ‘Simply Organic’ and for powder, Vanillamax 100% pure, finely ground Madagascar vanilla beans produced by Bulletproof.

egg(s)

I have used large free range or organic eggs from a 700g carton in my recipes. Eggs are one of the few foods considered to be a complete protein because they contain all 9 essential amino acids, also studies have shown that lutein (yellow colour) in egg yolks protects against the progress of early heart disease.

cacao raw powder

Raw cacao powder and cocoa are made from the same source but are so different. Cacao powder is raw, unsweetened and in it's natural state, it has a stronger flavour and you would use less than cocoa powder. It is so good for you; high in dietary fibre, iron and is a good source of magnesium and antioxidants. Cocoa has been heated and processed, the high heat when processing kills all the minerals and vitamins.

pink Himalayan salt

Raw pink Himalayan salt crystals is unlike common table salt which can be a highly refined industrial byproduct, otherwise know as sodium chloride. Himalayan salt is completely pure and may naturally balance the body's alkaline/acidity and regulate water content. In addition Himalayan salt helps in the absorption of nutrients from food and contains many trace minerals for healthy cell structure. I purchase fine pink Himalayan crystal salt so I can use it in my shaker and for cooking.

dark chocolate

In some of my recipes I have used Paleo approved dark chocolate chips, they are dairy, soy, and gluten-free (the brands I like are 'Absolute Organics' 70% chips or ‘Enjoy Life’ (48%), purchased online or at health food stores). I also used 70 - 85% organic dark chocolate blocks broken into pieces or I make my own chocolate from: coconut oil or cacao butter, raw cacao powder and sweetened with 100% maple syrup, pinch of sea salt and vanilla extract.

coconut flakes

Use organic coconut flakes, which does not contain preservatives (sulphur).

dark chocolate

In some of my recipes I have used Paleo approved dark chocolate chips, they are dairy, soy, and gluten-free (the brands I like are 'Absolute Organics' 70% chips or ‘Enjoy Life’ (48%), purchased online or at health food stores). I also used 70 - 85% organic dark chocolate blocks broken into pieces or I make my own chocolate from: coconut oil or cacao butter, raw cacao powder and sweetened with 100% maple syrup, pinch of sea salt and vanilla extract.

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