Vegan muesli bars

I am absolutely delighted to share this recipe with you all as it is part of a very special collaboration with one of my all time favourite products Brushwoods Oats and Olive Oil. As part of my role as recipe developer I get to work and develop recipes for some amazing companies that produce some wonderful products and Brushwoods is no exception. Their incredible products speak for themselves and I am so very excited to share the next delicious recipe in a series of recipes using Brushwoods products with you today.

“Brushwoods is a family operated Australian business bringing 100% Australian grown, processed and packaged products to you. They support local businesses and believe that reconnecting with food is important to the health of all Australians. Historically, the vast majority of people were either farmers themselves or knew many farmers, food was sourced directly from the grower and a true of appreciation of real food prevailed. By bringing Fresh Extra Virgin Olive Oil and Freshly Rolled Oats to the market they want people to experience fresh and real food that is natural and healthy. Brushwoods products will always be fresh and real. With no preservatives, no additives and no sneaky marketing ploys, you can be assured that you know exactly what you are buying (either for your home or for your business). They want you to be reassured that ethical food production is as important to them as it is to you” (exert taken from Brushwoods website).

Their products can be purchased directly from their website or alternatively you can check their website for a list of stockists. The website is http://www.brushwoods.com.au/

Now for the incredible recipe!

Ingredients

2 cups BRUSHWOODS fresh rolled oats

1/2 cup shredded coconut

1 tablespoon cacao nibs

1/4 cup of chopped apricots and dates quantity is combined, not each

1/4 teaspoon ground cinnamon

1/4 cup coconut oil

1/4 cup rice malt syrup

1 teaspoon vanilla extract

Drizzling chocolate ingredients

1/4 cup cacao powder

1/4 cup coconut oil

2 tablespoons rice malt syrup

Instructions

Method – muesli bars

Combine oats, coconut, cacao nibs, dates, apricots and cinnamon into a big bowl and mix well.
Place coconut oil into a microwave safe dish and microwave until melted. Mix in rice malt syrup and vanilla and mix well to combine (if this isn’t happening easily pop back into the microwave for another 30 seconds, remove and mix well). Microwave times will be affected by wattage, please adjust as needed.

Pour coconut oil mixture into the bowl with your dry ingredients and mix very well to combine.

Pour into a square baking tray (approx. 20cm x 20 cm (5cm deep)) lined with baking paper and press down firmly with the back of a metal spoon evenly spreading mixture as you go.

Set in the freezer for an hour or two until firm.

Method – drizzling chocolate

Place coconut oil to a microwave safe dish and microwave until melted.

Add cacao powder and rice malt syrup and mix well.

Place into fridge for 15-20 minutes (checking at ten minutes) to thicken slightly and make it the consistency of melted chocolate.

Once it thickens slightly, remove muesli bars from the freezer, drizzle chocolate mixture onto the muesli bars and place tray back into the freezer to set for remaining time.

Once the muesli bar mixture has set remove from freezer and slice into bars. Store in an air tight container in the fridge.

Eat and enjoy.

Recipe Notes

With the left over drizzling chocolate you can make a yummy vegan chocolate bark by placing the left overs into a small rectangle plastic container and sprinkle with coconut, oats and cacao nibs. Place into the freezer until set and break up into pieces. Store in an air tight container in the fridge. It’s delicious!

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