This recipe for nut and seed muesli slice is a winner when you want something that’s quick, nutritious and also tasty. I managed to make it while Elise was occupied on the floor entertaining herself with my handbag tassle and a paper towel roll. Who needs toys I tell you?
Anyway back to the nut and seed muesli slice – I used a ‘superfood’ style muesli because all the ingredients are quite small in size so they ‘squish’ together nicely in this no bake slice. The muesli (which I bought from Moore Wilsons) contains linseed, chai seed, sliced almonds, coconut, goji berries, puffed amaranth, cacao nibs and pumpkin seeds which creates a tasty mix as the base of this slice. If you’re on the hunt for something similar, check out this muesli by Ceres’s Organics, otherwise any muesli will do, just chop up any large nuts that may be in it.
The coconut oil, peanut butter and dried fruit are heated together with a little water which creates a sweet base that helps stick it all together while a coating of chocolate takes it to next level deliciousness. This is great for the lunchbox (for kids and adults!) and it keeps well in the fridge or freezer.
I based this on Chelsea Winter’s recipe but made my own additions and it works well. Here’s the recipe: has a similar one,
Nut and Seed Muesli Slice
- 1 1/2cupsdates
- 1/2cupdried apricots
- 1/4cup + 2 tablespoons coconut oil
- 1/4cuphoney or sugaroptional
- 1heaped dessert spoon of peanut butter
- 1cuppuffed rice or puffed quinoause quinoa if you want it gluten free
- 1/4cupfinely chopped cashew nuts
- 1/4cupsunflower seeds
- 100g dark chocolate
- Finely chop the dates and dried apricots. Place in a pot along with the water, coconut oil, peanut butter and sugar if using. Place on a medium heat and stir regularly for around 5 minutes until the dried fruit is mushy.
- Take off the heat and stir through the puffed rice, sunflower seeds and muesli.
- Line a baking tray with baking paper and sprinkle the chocolate evenly over the baking paper. Place the slice mixture into the tray and press down firmly and evenly, packing it down hard with the back of a spoon.
- Place in the fridge or freezer till firm. Cut into bars and store these in an airtight container in the fridge or freezer.