Not Quite A Yoghurt Topped Choc Chip Muesli Bar
the bars
1 cup dry roasted cashews
1 cup dry roasted almonds
1/2 cup desiccated coconut
50 grams dark chocolate, roughly broken
1/4 cup raisins
1/4 cup sultanas
1 teaspoon vanilla extract
pinch of salt
3 tablespoons almond butter
1 tablespoon coconut oil, soft
3 tablespoons honey
the topping
1 cup cashew butter
3 tablespoons coconut oil, liquid
3 tablespoons coconut milk
3 tablespoons honey
1 teaspoon vanilla extract
pinch of salt
Line a square 20cm tin with baking paper over-hanging the sides.
Place the bar ingredients into your processor and blend at high speed until the
mixture is broken down, well combined and sticking together.
Press the mixture firmly into your prepared tin and set aside.
Place the topping ingredients into your processor and blend until the mixture is
smooth and well combined. Pour the topping over the slice and place in the
freezer for 1 – 2 hours to set.
Slice. Serve. Eat and enjoy.
Makes 16 pieces.
note – once set and cut, you can store the slice in the fridge or freezer.
