Leave a Comment / Baking / By

MUESLI BARS | PEANUT FREE

Crispy Nutty Moreish Muesli Bars

Don’t come for me when you’ve eaten the whole thing in one go. These are seriously addictive – proceed with caution!

Jump to Recipe
img 3524

Do you enjoy honey, nuts and chocolate? Then unfortunately, you will enjoy these bars, a little too much. I made them with soy protein crisps which I didn’t know existed until just recently. I think you could easily sub those for rice crispies, but something about the firmness of those soy crisps just tickles my fancy.

If you’re a visual person, you’re in luck – the recipe can be found in the form of an extremely palatable 30 second reel:

@annaisprobablyhome

Soy crispy muesli bars are the latest fixation in this household. Beware, they are moreish!! 150g soy protein crisps 1 cup of cashews – roughly chopped 1 cup of almonds – roughly chopped 3/4 cup desiccated coconut 180g dark chocolate chips 3 tbsp coconut oil 100g butter 1/3 cup cashew butter 1/2 cup honey 1 tsp vanilla paste 1 eggs Flaky salt Preheat oven to 180C. In a big bowl mix together the protein crisps, cashews, almonds, desiccated coconut, 100g of chocolate chips and a pinch of flaky salt. In a pot on low heat, slowly melt 2 tbsp coconut oil, the butter, the honey, the cashew butter and vanilla paste…and a pinch of flaky salt. Let the melted mixture cool ever so slightly before mixing it into the dry ingredients. Then beat the egg and mix that in too. Pour into your choice of silicon moulds or a baking paper lined, low edge tart dish (you’ll have enough mixture for doing this twice, or one of each) and bake for 8-10 minutes. Until it starts to golden. Meanwhile, slowly melt the remainder of the chocolate chips and 1tbsp of coconut oil on low heat. Drizzle on once the bars are out of the oven. Refrigerate for 2 hours before cutting them up into bars (or popping them out of their moulds). Now take a bite and tell me that you’ll just have the one bite. I dare you! #homemademueslibars #mueslibar #Recipe

♬ Honey in Transit – Silken Echo
Top view of muesli bars
Anna Bennington

Crispy Nutty Moreish Muesli Bars

These will consume your every thought until you have fully consumed them. They're peanut free for all my anaphylactic fam. And they contain protein crisps, which ought to keep your macro-obsessed friends happy.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Refrigeration Time 2 hours
Course: Dessert
Ingredients Method

Ingredients
  

  • 150 g Soy Protein Crisps
  • 1 cup Cashews chopped roughly
  • 1 cup Almonds chopped roughly
  • 3/4 cup Desiccated Coconut
  • 180 g Dark Chocolate Chips
  • 3 tbps Coconut Oil
  • 100 g Butter
  • 1/3 cup Cashew Butter
  • 1/2 cup Honey liquid
  • 1 tsp Vanilla Paste
  • 1 Egg
  • Flaky Salt

Method
 

  1. Preheat your oven to 180°C.
  2. In a big bowl, mix together the protein crisps, cashews, almonds, desiccated coconut, 100g of chocolate chips and a pinch of flaky salt.
  3. In a pot on low heat, slowly melt 2 tbsp of coconut oil, the butter, the honey, the cashew butter and vanilla paste…and a pinch more salt.
  4. Let the melted mixture cool ever so slightly before mixing it into the dry ingredients. Then beat the egg and mix that in too.
  5. Pour into your choice of mould (silicon muffin moulds work well, or baking-paper-lined low edge tart rectangles with the removable bottoms will work too) and press the mixture down firmly by overlaying with baking paper and getting your fingers in there. You want it nice and compact!
  6. Bake for for 8-10 minutes, until you see the top start to golden.
  7. Meanwhile, slowly melt the remainder of the chocolate chips and 1tbsp of coconut oil on low heat. Drizzle this all over once the bars are out of the oven.
  8. Refrigerate whole for at least 2 hours before cutting them into bars (if you opted for the tart dish option.
  9. Store in the fridge.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating