These are the perfect alternative to yoghurt covered muesli bars. Simple to make, absolutely delicious and store well in the freezer for a convenient snack!
©Stirring Change

Ingredients
400-500g dessicated coconut
40g dates
90g sulphur free apricots
95g incaberries
75g sprouted dehydrated almonds
80g sprouted dehydrated buckwheat
20g chia seeds
2 tsp lemon juice
1/2 tsp salt
50g melted coconut butter (approx 1/4 cup)
150g melted coconut butter (approx 3/4 cup)

Method
Prep: have a baking tray lined with baking paper in the freezer.
Place the dessicated coconut in the bowl and process for 3-4 minutes on speed 8 on temp 37 (you may need to scrape down the bowl after a minute or so).
Transfer the coconut butter to a glass jar, leaving roughly 1/4 cup in the bowl. Add the dates and apricots and process on speed 6 for 6 seconds.
Add the salt, almonds and incaberries and process for 3 seconds on speed 6. Then add all remaining ingredients and mix for 4 seconds on speed 3. Transfer the mixture to a bowl.
Get your baking tray from the freezer and place it on top of the TM (lid on, without MC). Pour 250g of your coconut butter into the lined tray. With the tray resting back on the table, sprinkle your incaberry mixture on top of the coconut and gently press down.
Transfer to the freezer again until it sets (about 20 minutes), then cut up into bars. Store them in an air-tight container in the freezer, for up to 3 weeks.
Makes 16 serves

View the regular (non-thermomix) version of this recipe here!

Notes:
You can substitute any of the nuts, buckwheat and fruit for other varitieties - the tartness of the incaberries works wonderfully with the sweet flavour of the coconut, so best not to ditch those!
You will have some leftover coconut butter - it's fantastic for dipping large chunks of fruit into. Store it between uses in a glass jar in the fridge, and don't feel guilty about eating it with a spoon!

This recipe was shared by Georgia from Stirring Change, www.stirringchange.com