Nut Free Chewy Choc Mint Muesli Bars
Course
Snacks
Servings
6
bars
Servings
6
bars
Ingredients
1/3
cup
puffed rice
1/3
cup
rolled oats
1/4
cup
desiccated coconut
1
tbsp
chocolate or choc mint Healthy Mummy smoothie mix
or cacao
1/4
cup
rice malt syrup
1
tbsp
coconut oil
melted
1/4
tsp
peppermint extract
15
grams
dark chocolate
at least 70% cacao
Instructions
Preheat oven to 150C and line a loaf pan or similar with baking paper and set aside.
Do a quick blitz of the puffed rice, rolled oats, coconut and smoothie mix/cacao in a food processor. Do not over blitz, leave some texture.
Over a medium heat, heat rice malt syrup and coconut oil until they begin to bubble. Remove from the heat, add in the peppermint extract and mix well.
Add the dry and wet mix together and mix until well combined.
Press firmly into the prepared tin and place in the oven for 15 minutes.
Cool completely in the pan before cutting into 6 pieces.
Melt chocolate using your preferred method and drizzle over the top of the bars.
Pop in the fridge or freezer to set.
Store in an airtight container in the fridge for 4-5 days.
Recipe Notes
92 calories each
Print Recipe
Nut Free Chewy Choc Mint Muesli Bars
Votes:
2
Rating:
5
You:
Rate this recipe!
Course
Snacks
Servings
bars
Ingredients
1/3
cup
puffed rice
1/3
cup
rolled oats
1/4
cup
desiccated coconut
1
tbsp
chocolate or choc mint Healthy Mummy smoothie mix
or cacao
1/4
cup
rice malt syrup
1
tbsp
coconut oil
melted
1/4
tsp
peppermint extract
15
grams
dark chocolate
at least 70% cacao
Course
Snacks
Servings
bars
Ingredients
1/3
cup
puffed rice
1/3
cup
rolled oats
1/4
cup
desiccated coconut
1
tbsp
chocolate or choc mint Healthy Mummy smoothie mix
or cacao
1/4
cup
rice malt syrup
1
tbsp
coconut oil
melted
1/4
tsp
peppermint extract
15
grams
dark chocolate
at least 70% cacao
Votes:
2
Rating:
5
You:
Rate this recipe!
Instructions
Preheat oven to 150C and line a loaf pan or similar with baking paper and set aside.
Do a quick blitz of the puffed rice, rolled oats, coconut and smoothie mix/cacao in a food processor. Do not over blitz, leave some texture.
Over a medium heat, heat rice malt syrup and coconut oil until they begin to bubble. Remove from the heat, add in the peppermint extract and mix well.
Add the dry and wet mix together and mix until well combined.
Press firmly into the prepared tin and place in the oven for 15 minutes.
Cool completely in the pan before cutting into 6 pieces.
Melt chocolate using your preferred method and drizzle over the top of the bars.
Pop in the fridge or freezer to set.
Store in an airtight container in the fridge for 4-5 days.
Recipe Notes
92 calories each