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School Muesli Bars with Thermomix Instructions

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school muesli bars (1 of 1)


School Muesli Bars

  • 2 cups desiccated coconut (190 grams)
  • 1/2 cup pumpkin seeds (80 grams)
  • 1/2 cup sunflower seeds (80 grams)
  • 10 medjool dates, soft or chopped (220 grams)
  • 1/2 cup raisins (75 grams)
  • 1/2 cup dark choc chips (85 grams)
  • 2 tablespoons honey (75 grams)*
  • 4 tablespoons hulled tahini (110 grams)
  • 1 teaspoon vanilla extract 
  • pinch of salt
  1. Preheat your oven to 180°C. Grease and line a square 20cm tin with baking paper over-hanging the sides for easy removal.
  2. Place the ingredients into your processor and blend until the mixture is broken down and sticking together. Press the mixture firmly into your prepared tin and bake for 18 minutes.
  3. Remove the slice from the oven and leave to cool in the tin, place in the fridge for one hour prior to slicing.
  4. Eat and enjoy.

Thermomix Instructions

  1. Preheat your oven to 180°C. Grease and line a square 20cm tin with baking paper over-hanging the sides for easy removal.
  2. Place the ingredients into the bowl and blend at speed 10 for 12 seconds. Press the mixture firmly into your prepared tin and bake for 18 minutes.
  3. Remove the slice from the oven and leave to cool in the tin, place in the fridge for one hour prior to slicing.
  4. Eat and enjoy.

*you can use rice malt syrup if you prefer.
If you are wanting more quick and easy allergy friendly Lunch Box recipes be sure to check out the Back to School eBook, you can view it here.

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5 comments

School Muesli Bars with Thermomix Instructions – Healthy Good Life August 31, 2018 - 7:29 pm

[…] post School Muesli Bars with Thermomix Instructions materialized firstly on Wholefood […]

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T November 1, 2018 - 6:38 am

Hi how do you store these? Can they be frozen?

Reply
Jamie November 17, 2018 - 5:26 pm

I can’t imagine what this would look like after 12 seconds in the thermomix at speed 10. Pulverised into a paste, I would guess.
I mixed the dates, honey, tahini and vanilla extract for 6 seconds, speed 6. Then added the rest of the ingredients and mixed it on reverse, speed 4 for 10 seconds, which kept the seeds, raisins, choc chips and coconut intact allowing for texture.

Reply
Fiona Levett December 12, 2018 - 9:10 pm

Honestly, If I could share my photo it looks like Biancas and I blitz it speed 10 for 12 seconds. Try it next time.

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Fiona Levett December 12, 2018 - 9:08 pm

This is amazing, the best slice I have made in ages, although substituted the tahini with coconut oil as I dont like Tahini. Worked perfectly in the theromix, I was surprised at how much it stayed in tact. Yum yum thanks so much bianca 😘

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