Dark Chocolate Coated Muesli Squares

Ingredients

• 1 cup of rolled oats
• ½ cup of activated buckwheat groats
• 1 cup of mixed nuts, chopped (I used walnuts, almonds and macadamia nuts)
• ½ cup of sunflower seeds
• 2-3 TBSP of sesame seeds
• 2 TBSP of chia seeds
• ½ tsp of Ceylon cinnamon ground, no sugar added
• 1 tsp of pure ground vanilla, no sugar added
• 1 pinch of sea or Himalayan rock salt
• ¼ cup of coconut oil or ghee (ghee is clarified butter and lower in calories than coconut oil and rich in essential omega-3 fatty acids)
• 1/3 cup of rice malt syrup (add 1 extra TBSP if you love your bars more sweet or are used to eating more sweet foods)
• 1 piece of ripe banana, mashed
• 2-3 TBSP of almond butter (you can also use tahini or peanut butter, but I personally prefer the bars with almond butter)

For the Dark Chocolate Coating:

• 1 bar of dark chocolate (at least 75% of cacao, I used half a block of 90% + half a block of 95% here – in part because this is what I had at home, but we do like to use dark chocolate in the 90% range), melted in a double boiler

Method:

1. Preheat the oven to 180 degrees and line a baking tray with baking paper.
2. Mix all your dry ingredients.
3. In a small pot, melt your coconut oil and mix with your rice malt syrup.
4. Add your coconut mixture with your mashed banana and nut butter and combine well.
5. Add your wet mixture to your dry mixture and mix until combined.
6. Spread your muesli bar mixture into your prepared baking dish, pressing down as firmly as possibly.
7. Bake for about 15 minutes or until golden and smelling irresistible.
8. Let your muesli bars cool fully before drizzle coating with the melted dark chocolate.
9. Place into the freezer until chocolate has hardened and bar mixture is firm (30 min-1 hour).
10. Cut into bars and enjoy how delicious your healthy-licious life can taste!