Nut Free Chewy Choc Mint Muesli Bars
Servings
6bars
Servings
6bars
Ingredients
  • 1/3cup puffed rice
  • 1/3cup rolled oats
  • 1/4cup desiccated coconut
  • 1tbsp chocolate or choc mint Healthy Mummy smoothie mixor cacao
  • 1/4cup rice malt syrup
  • 1tbsp coconut oilmelted
  • 1/4tsp peppermint extract
  • 15grams dark chocolateat least 70% cacao
Instructions
  1. Preheat oven to 150C and line a loaf pan or similar with baking paper and set aside.
  2. 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.
  3. 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.
  4. Add the dry and wet mix together and mix until well combined.
  5. Press firmly into the prepared tin and place in the oven for 15 minutes.
  6. Cool completely in the pan before cutting into 6 pieces.
  7. Melt chocolate using your preferred method and drizzle over the top of the bars.
  8. Pop in the fridge or freezer to set.
  9. 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
Nut Free Chewy Choc Mint Muesli Bars
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
Nut Free Chewy Choc Mint Muesli Bars
Instructions
  1. Preheat oven to 150C and line a loaf pan or similar with baking paper and set aside.
  2. 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.
  3. 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.
  4. Add the dry and wet mix together and mix until well combined.
  5. Press firmly into the prepared tin and place in the oven for 15 minutes.
  6. Cool completely in the pan before cutting into 6 pieces.
  7. Melt chocolate using your preferred method and drizzle over the top of the bars.
  8. Pop in the fridge or freezer to set.
  9. Store in an airtight container in the fridge for 4-5 days.
Recipe Notes

92 calories each