This recipe for nut and seed muesli slice is a winner when you want something that’s quick, nutritious and also tasty. I managed to make it while Elise was occupied on the floor entertaining herself with my handbag tassle and a paper towel roll. Who needs toys I tell you?!
Anyway back to the nut and seed muesli slice – I used a ‘superfood’ style muesli which I think helps this slice ‘stick’ together well as all the ingredients are quite small in size so they squish together nicely. The muesli (which I bought from Moore Wilsons) contains linseed, chai seed, sliced almonds, coconut, goji berries, puffed amaranth, cacao nibs and pumpkin seeds which creates a tasty mix as the base of this slice. A similar style muesli is this Ceres’s Organics one. The coconut oil, peanut butter and dried fruit are heated together with a little water which creates a sweet base that helps stick it all together. The chocolate on the bottom takes it to next level deliciousness. This is great for the lunchbox (for kids and adults!) or makes a nice sweet treat to have with a hot drink.
I based this on Chelsea Winter’s recipe but made my own additions and it works well. Here’s the recipe
Nut and Seed Muesli Slice
1 1/2 cups dates
1/2 cup dried apricots
1/4 cup water
1/4 cup + 2 tablespoons coconut oil
1/4 cup honey or sugar (optional)
1 heaped dessert spoon of peanut butter
1 cup puffed rice or puffed quinoa (use quinoa if you want it gluten free)
1/2 cup sunflower seeds
1 cup muesli (I used one without oats, similar to this one)
100g dark chocolate, finely chopped
Finely chop the dates and dried apricots. Place in a pot along with the water, coconut oil, peanut butter and sugar if using. Place on a medium heat and stir regularly for around 5 minutes until the dried fruit is mushy.
Take off the heat and stir through the puffed rice, sunflower seeds and muesli.
Line a baking tray with baking paper and sprinkle the chocolate evenly over the baking paper. Place the slice mixture into the tray and press down firmly and evenly, packing it down hard with the back of a spoon.
Place in the fridge or freezer till firm. Cut into bars and store these in an airtight container in the fridge or freezer.