Grab-and-go muesli bars

Name: Grab and go muesli bars recipe
Prep time: 20 min
Total time: 20 min
Yield: 12
Ingredients: 1 1/2 cups (185g) almond meal; 150g toasted muesli; 12 Medjool dates, pitted, chopped; 1 cup (170g) pitted prunes, chopped; 1/3 cup (50g) currants, chopped; 1/3 cup dried cranberries, chopped; 1/2 cup (80g) sunflower seeds; 2 tbs linseed or chia seeds; 2/3 cup (110g) almonds, lightly toasted, chopped; 2 tbs raw cacao powder or dark cocoa powder; 2 tsp ground cinnamon; 2 tbs tahini; 1/3 cup (80ml) maple syrup; 2 tbs apple juice

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by Jill Dupleix

Food writer

Oct 03, 2015

Lusciously decadent bars of soft fruit and crunchy nuts to give you the energy you need to power through the day. You'll need to start this recipe a day ahead, and you'll need a 20cm square cake pan.

1 1/2 cups (185g) almond meal
150g toasted muesli
12 Medjool dates, pitted, chopped
1 cup (170g) pitted prunes, chopped
1/3 cup (50g) currants, chopped
1/3 cup dried cranberries, chopped
1/2 cup (80g) sunflower seeds
2 tbs linseed or chia seeds
2/3 cup (110g) almonds, lightly toasted, chopped
2 tbs raw cacao powder or dark cocoa powder
2 tsp ground cinnamon
2 tbs tahini
1/3 cup (80ml) maple syrup
2 tbs apple juice

Method

1.

Grease the base and sides of a 20cm square cake pan and line base and sides with baking paper.
2.

Combine all the dry ingredients, reserving 100g muesli, in a bowl. In a separate bowl, combine the tahini, maple syrup and apple juice, whisking until smooth. Pour over the dry ingredients and stir to combine. Add extra juice if mixture is dry.
3.

Press mixture into cake pan, sprinkle over remaining muesli, then cover with plastic wrap and chill overnight.
4.

The next day, use the baking paper to lift slice out of pan. Cut into slices to serve. Store in an airtight container in the fridge for up to 1 week.