Blitz almond meal and coconut oil in a food processor or blender and press into a lined 25cm x 13cm slice tin.
Place in fridge or freezer to firm.
Place strawberries, rhubarb and coconut sugar into a saucepan with about 1/2 cup of water and cook on low, stirring regularly until reduced and like a jam consistency. Add more water if required to avoid burning.
Spread over the top of the base once ready.
Combine muesli with honey in a saucepan and stir to combine over low heat until honey has melted.
Spread mixture over the fruit layer and return to the fridge or freezer to set.
Slice into 16 pieces. 1 piece is 1 serve.
Leftovers can be stored in an airtight container in the fridge for up to 1 week or freeze for up to 2 months.
116 calories per serve
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