Nut Free Muesli Bars
10 medjool dates, seeds removed
2 tablespoons hulled tahini
2 tablespoons coconut cream
1 teaspoon vanilla extract
pinch of salt
2 cups desiccated coconut
1/2 cup pumpkin seeds
1/4 cup raisins
50 grams dark chocolate, finely chopped
Preheat your oven to 180°C or 350°F.
Grease and line a 20cm tin with baking paper.
Place the dates, tahini, coconut cream, vanilla and salt into your processor and
blend until the mixture is broken down and well combined. Add the remaining
ingredients and blend until the mixture is combined.
Press the mixture firmly into your prepared tin and bake for 20 minutes or
until golden.
Remove from the oven and leave in the tin to cool.
Place the slice in the fridge for one hour prior to cutting.
Serve. Eat and enjoy.
Makes 16 pieces.
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