SMOKY CHOCOLATE CEREAL BARS

Portions: 14
Hands-on prep time: 15 minutes

I love a muesli bar as much as the next person, but the ones on supermarket shelves often have a number of suspicious ingredients. Try making a batch of these cereal bars instead. Use plain almonds and salt if you prefer them without the smoky flavour.

INGREDIENTS 

2 tablespoons coconut oil

200 g (1 cup) pitted prunes, finely chopped

180 g (2/3 cup) natural peanut or almond butter

1 tablespoon honey or maple syrup

160 g (1 cup) smoked almonds, coarsely chopped

30 g (1 cup) puffed brown rice

30 g (1/4 cup) cacao nibs

40 g (1/4 cup) pepitas (pumpkin seeds)

150 g dark chocolate (85% cacao), melted

1 teaspoon smoked sea salt

METHOD

1. Put the coconut oil and prunes in a large wide-based saucepan over low to medium heat and mash with a fork.
2. Stir in the nut butter and honey until well combined and gooey.
3. Remove from the heat and stir through almonds, puffed rice, cacao nibs and pepitas. Mix well.
4. Press the mixture in a layer about 1.5 cm thick into the base of a silicone baking tin or a baking tin lined with baking paper.
5. Pour the melted chocolate over and sprinkle with sea salt.
6. Refrigerate until set (about an hour), then slice into bars.

 

KEEP

Refrigerate for up to 1 week; freeze for 3 weeks

The Fit Foodie Meal Prep Plan by Sally O’Neil