These tasty roasted Paleo muesli bars are crunchy eaten straight from the fridge and a little bit chewy when left at room temperature. They have a hint of a sweet and salty flavour and the drizzle of dark chocolate on top makes them even more delicious. They are easy to make and are ideal for when a healthy snack is needed on-the-go.
- 120g raw almonds
- 120g raw cashews
- 120g macadamia nuts
- 120g pecans, roughly chopped
- 3 Tbsp sunflower seeds
- 3 Tbsp sesame seeds
- 100g dried cranberries (organic), with no sulphur
- 1/3 cup honey (unprocessed)
- 1/3 cup cashew butter/spread, or tahini (hulled)
- 1/2 tsp fine sea salt
- 60g of 80% organic dark chocolate, for drizzling on top
Preheat oven to 150c (fan-forced). Grease a 32 x 18cm slice tin, then line with baking paper leaving an overhang to help when removing.
Add the nuts, seeds and cranberries to a large bowl and mix well.
Add the honey, cashew butter and salt to a small saucepan and gently heat. Stir continually without boiling until you reach a smooth consistency. Pour immediately over the nut mixture and stir thoroughly to coat well.
Transfer mixture to the prepared tin and spread out using the back of a spoon, then use damp fingers to press down firmly.
Bake for 25 – 30 minutes or until golden brown, turning the pan once while cooking for an even colour. Remove and allow to cool in the tin until crisp.
Once cooled, lift the slice out using the paper and place on a chopping board. Using a large sharp knife, press down firmly to cut into the slab. Make 3 equal cuts down and 9 across to create the muesli bars or cut to your desired size.
Break the chocolate into pieces and gently melt on the stove. Use a teaspoon to scoop up a little chocolate and drizzle over each bar.
Place in the fridge to set the chocolate. Store the muesli bars in a sealed container in the fridge for up to 10 days.