Nut Free Chocolate Museli Bars from Her Nourished - ThermoHub

Nut Free Chocolate Museli Bars from Her Nourished

Nut Free Chocolate Museli Bars from Her Nourished

Creating quick and simple yet nourishing snacks can feel overwhelming and can leave us wanting to reach for conveniently packaged muesli bars instead.
This is especially true for those of us who struggle to find time throughout the day.These nut-free chocolate muesli bars are simple to make and use ingredients found easily at your local supermarket, saving you both time and money.

Having quick and easy yet nutritious and nourishing snacks on the go helps to prevent binges and poor food choices throughout the day. Once made, slice these nut free chocolate muesli bars and pack into lunch boxes or zip lock bags for the handbag. 
This is also a fun and easy recipe to get the children involved with. My son loves tipping the ingredients into the Thermomix bowl (and of course licking the spoon once it’s mixed!).

Nut Free Chocolate Museli Bars

Ingredients

1 cup oats
1/4 cup pumpkin seeds
1/4 cup chia seeds
1/4 cup shredded coconut
100ml coconut milk
1 tbsp coconut oil (substitute with extra virgin olive oil)
50ml rice malt syrup
1 tbsp cacao powder

Method:

1.) Preheat oven to 200 degrees celsius and line a medium sized baking dish with baking paper. Allow the baking paper to hang over the edges.
2.) Place the oats into a clean mixing bowl and secure lid. Set for 5 seconds, speed 6 and process until oats are a fine consistency but not powdered.
3.) Add the remaining ingredients.Set for 1 minute, mixing speed and allow the mixture to combine.
4.) Allow the combined mixture to sit for 5 minutes.
5.) Spoon the mixture onto the baking paper and press with clean hands to flatten the mixture evenly across the baking dish.
6.) Place dish in the oven for 30 minutes or until set and starting to crisp on top.
7.) Remove from the oven and allow the dish to cool slightly by lifting the slice still within the baking paper onto a wire rack.
8.) Once cool, use a sharp knife to slice into bars.
9.) Store in the fridge or in an airtight container in the pantry.

Recipe notes:

– Coconut milk can be swapped for any milk alternative, however, coconut milk provides the most delicious bar in my opinion.
– Rice malt syrup can be swapped to pure maple syrup (sweeter flavour) or honey (sweeter flavour) if preferred. Rice malt syrup is a great option for those wanting a low-fructose option and prefer their bars less sweet.
-Pumpkin seeds can be swapped to your favourite seed, such as sunflower seeds.

Recipe From Krissy of Her Nourished

I’m Krissy, the founder of Her Nourished and Certified Health Coach. Based on the beautiful Gold Coast of Australia, I live with my husband and two wee kiddies (Mr 3 and Miss almost 1). I’m passionate about holistic health and a non-diet approach to balancing weight because I struggled for many years with disordered eating myself. You name a restrictive diet and I’ll tell you that I’ve tried it. I’ve been able to heal my relationship with both food and myself AND BALANCE MY WEIGHT after babies through a combination of support, guidance, changing my food language and learning to eat intuitively from a place of love (not fear) and I want that for you too!
For private and confidential support please email: krissy@hernourished.com
You can check out more great recipes at www.hernourished.com or follow Her Nourished on Instagram.
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