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Muesli Base: 2 ½ cups (300g) Paleo Fruit Free Toasted Muesli½ tsp Organic Cinnamon Powder⅓ cup (70g) Organic Virgin Coconut Oil⅓ cup (70g) Australian Almond Butter
Chocolate Icing: ½ cup (100g) Organic Coconut Butter2 tbsp (20g) Organic Cocoa Powder6 tbsp (90ml) Organic Activated Almond Milk1 tbsp (20ml) Organic Maple Syrup1 tsp vanilla
Line a 7-inch x 11-inch (20cm x 30cm) rectangle baking tray with baking paper, set aside.
In a large mixing bowl, add muesli and cinnamon. Mix well.
In a small pot, add coconut oil and almond butter. Place over a low-medium heat and gently melt until completely smooth and well combined, whilst mixing.
Remove from heat and pour over muesli. Mix until well combined.
Transfer to lined pan and press in firmly.
Place in refrigerator to chill for 30 minutes or until just firm to the touch.
In a high-speed blender, add coconut butter, cocoa powder, almond milk, maple syrup and vanilla.
Blend on high for 20-30 seconds until completely smooth and creamy. Scraping down the sides if needed.
Remove base from refrigerator and spread over icing.
Return to refrigerator for 30 minutes or until icing is set, you can also leave it at room temperature until it sets.
Remove from pan and slice into squares.
Store in an airtight container, in a dry dark pantry or refrigerator for 1 week.