| Incaberry Muesli Bars |
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These are the perfect alternative to yoghurt covered muesli bars. They are simple to make, absolutely delicious and store well in the freezer for a convenient snack. ©Stirring Change recipe  Ingredients 1/4 cup dried dates 1/2 cup sulphur-free dried apricots 1/2 cup organic dried incaberries, roughly chopped 1/2 cup sprouted buckwheat 1/2 cup sprouted almonds 1/8 cup chia seeds 1 tsp lemon juice 1/4 tsp salt 50g melted coconut butter (approx 1/4 cup) 150g melted coconut butter (approx 3/4 cup) Method Place a sheet tray or cutting board lined with baking paper into your freezer. Process dates and apricots in food processer until they form a chunky paste (or simply dice them finely), then transfer to a large bowl. Vigorously stir in all remaining ingredients - except the coconut butter - with a spoon until well incorporated. Add the 50g of melted coconut butter and stir well. Get your sheet tray from the freezer and gently pour the remaining 150g of melted coconut butter into the middle of the tray, and try to prevent it from spreading too thinly. Sprinkle your incaberry mixture into the 'yoghurt' and gently press it down, then transfer your tray to the freezer to set (about 20 mins). Cut into bars and store in the freezer in an airtight container (last for up to 3 weeks!) Makes 12 bars Notes: The dried fruit and nuts in this recipe can of course be substituted for any other fruits, nuts or seeds. Experiment with dried (sugar-free) cranberries, sour cherries and blueberries.. and try using hemp, sunflower seeds and pepitas instead of nuts. View the Thermomix version of this recipe here! Recipe shared by Georgia from Stirring Change |