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serves
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Ingredients
- 1/2 cup coconut oil
- 2 cups almond meal
- 1/2 punnet halved strawberries
- 1/3 cup chopped rhubarb
- 1 tbsp coconut sugar
- 50 grams of untoasted muesli
- 1 tbsp honey
Ingredients
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Instructions
Base
- 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.
Middle
- 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.
Top
- 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.
Recipe Notes
116 calories per serve