Ingredients
Units
Scale
- 1 cup tahini
- 3/4 cup coconut oil (melted)
- 1/2 cup rice malt syrup
- 1/4 cup cacao powder
- 1 tbsp vanilla powder
- 1/4 cup chia seeds (soaked in
- 1/2 cup water)
- 2 cups quinoa flakes
- 1/2 cup desiccated coconut
- 1 1/2 cups nuts and seeds
Instructions
- Mix the chia seeds with 1/2 cup water & set aside. Now, whisk together the tahini, coconut oil and rice malt syrup. Stir through the remaining ingredients until well combined. If the mixture isn’t holding together, add a little more tahini as this will act as the bars ‘glue’.
- Line your slow cooker with baking paper and spoon the muesli mixture in. Level the top and bake for 3-4 hours on low. Note: If you’re using the slow cooker, do not allow the ‘keep warm’ function to turn on – it will keep cooking the bars and you’ll end up with charcoal.
- They’re cooked when the edges are set & the middle is still slightly set. Pull the slow cooker pan out & allow to cool completely before removing to cut into bars.
- Serve as is and store in the fridge or freezer so you can get a little longer shelf life out of them.
Notes
- Many muesli bars use sugar to bind the mixture. Sneaky, huh? Definitely something you want to avoid if you can. This version uses tahini and coconut oil to ensure it’s not too sweet and gives you a big energy boost.
- Prep Time: 15 minutes
- Cook Time: 3 hours
