Paleo Muesli Bars

Time
Prep: 10 mins + chilling
Contributed by
Sarah Cooper
Serves
9
- Preheat oven to 180 degrees. Bake buckwheat puffs, coconut, nuts and seeds on a lined baking tray for about 10 minutes, stirring halfway through. Transfer to a bowl and set aside.
- Add the honey, coconut oil, cacao butter, vanilla and salt to a saucepan and combine, stirring constantly over low heat. Once combined, remove from heat and allow to cool slightly.
- Add the cacao nibs to the baked dry ingredients. Then combine the wet mix with the dry mix and stir well.
- Press the mixture firmly into a lined baking tin with the back of a spoon.
- Place in the freezer for 2 hours before cutting into bars
Optional: Drizzle melted chocolate over top for an extra yummy slice!
SHORT DESCRIPTION
Quick, easy, wholesome and wheat-free! These paleo muesli bars make a great snack or cravings crusher.
DESCRIPTION
- Preheat oven to 180 degrees. Bake buckwheat puffs, coconut, nuts and seeds on a lined baking tray for about 10 minutes, stirring halfway through. Transfer to a bowl and set aside.
- Add the honey, coconut oil, cacao butter, vanilla and salt to a saucepan and combine, stirring constantly over low heat. Once combined, remove from heat and allow to cool slightly.
- Add the cacao nibs to the baked dry ingredients. Then combine the wet mix with the dry mix and stir well.
- Press the mixture firmly into a lined baking tin with the back of a spoon.
- Place in the freezer for 2 hours before cutting into bars
Optional: Drizzle melted chocolate over top for an extra yummy slice!
INGREDIENTS
1 cup organic puffed buckwheat
1 cup organic shredded coconut
1 cup nuts/seeds ( I used macadamia, chia, pepitas & almonds but you can use whatever you have)
1/4 cup organic cacao nibs
2 tbsp organic cacao butter
1 tsp vanilla
2 tbsp organic raw honey
1 tbsp organic coconut oil
Pinch salt
Optional: dried fruit, protein, maca, choc to drizzle
Method





