Apricot and Coconut Muesli Bar

Serves: 22|Prep: 45 min

Commercial muesli bars are often loaded with processed sugars, hydrogenated fats, preservatives and other ingredients which are best left on the supermarket shelves. This delicious and nutritious school-friendly muesli bar is packed with ‘wholefood’ nutrients which are perfect for a snack anytime.

Ingredients

Method

1 cup shredded coconut
2 cup rolled oats
1 tbsp raw cacao powder
½ cup maple syrup
½ cup coconut oil
½ cup of any combination of the following: sunflower, pumpkin seeds, sesame seeds
2 tbsp chia seeds or flaxseeds
1 free range egg
¾ cup dried apricots
1 pinch of Himalayan rock salt

1.	Preheat fan forced oven to 320ºF.
2.	Line a 8” x 8” (base measurement) x 8” baking pan with baking paper.
3.	Place seeds into a high-speed processor and process until smooth.
4.	Add apricots and process until mixed through.
5.	Add remaining ingredients and continue to scrape down sides and repeat until a smooth consistency forms.
6.	Place mixture into a tin and flatten.
7.	Place in oven for approx. 25–30 min, until it turns golden brown.
8.	Switch the oven off and leave to rest inside for approx. 10–15 min.

Tip:

If your child is used to commercial muesli bars then you may need to add extra sweetness until they transition onto the homemade version. To sweeten further, add ⅓ – ½ cup of coconut sugar.