My James loves muesli bars. Loves! I've been on a quest over the last couple of months to find an alternative for him, something I can make at home without all of the additives, preservatives and goodness knows what (that I can't even pronounce) that's listed as an ingredient on the back of a box of muesli bars.
I had a couple of chronic fails and really wondered if I'd ever find that perfect recipe. A few weeks ago I stumbled across a granola bar recipe in a Paleo magazine and thought I'd make a couple of adjustments and see how they turned out. Well, James loved them and so did everybody else in the family. So much so that I struggle to keep up with production a little bit - but those pesky packet muesli bars are now remaining in the supermarket - win, win!
The recipe yields between 14 - 16 granola bars, depending how well I cut them up. They keep for up for to two weeks in the fridge or you can freeze them. I individually wrap each bar in lunch wrap so they're ready to pack in lunch boxes or enjoy as a snack.
- 1/2 cup dark chocolate
- 1 tablespoon milk (of your choice: coconut milk, etc..)
- 1 tsp vanilla
- 1/4 cup honey
- 1/2 cup almond butter
- 1/2 cup almonds
- 3/4 cup pecans
- 3/4 cup cashews
- 1/4 cup dates + 5 large dates
- 1/4 cup shredded coconut
- 2 tablespoons dried cranberries
Line a 9" X 12" pain with baking paper.
Melt the dark chocolate and milk together - pour onto the baking paper and set in the fridge. It will be a really thin layer of chocolate.
Pop the nuts, dates, cranberries and coconut into a blender and combine everything until it looks like coarse sand.
Melt the vanilla, honey and almond butter in a saucepan. Mix this with the nut mixture and press onto the hardened chocolate base.
Set in the fridge, cut into bars and wrap up ready to go.
I guarantee you will love these granola bars and the best bit is that you can mix around the nuts to suit what's in the cupboard. I substituted the cashews for walnuts this week!