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Nut/Seed Butter Chocolate Muesli Bars


  • 1 cup of Medjool dates, tightly packed, pitted, cut into small pieces and soaked with filtered water for at least 10 minutes – alternatively add ¼ cup of filtered water to the Medjool dates when processing
  • 1/2 cup of tahini, almond or peanut butter (peanut butter being the least nutritious of the 3)
  • 2 TBSP of virgin coconut oil
  • 1 cup of rolled oats
  • 1 cup of brown rice puffs, no sugar added
  • 1/3 cup of sunflower seeds
  • 1/3 cup of pepita seeds
  • ½ tsp of cinnamon ground, no sugar added
  • 1 tsp of pure ground vanilla, no sugar added
  • ¼ tsp of sea or Himalayan rock salt
  • ¾ cup of dried blue berries
  • 1/3 cup of raw cacao nibs


  1. Preheat the oven to 180 degrees and line a baking tray with baking paper.
  2. Mix the oats, seeds, spices, salt, dried fruits and cacao nibs in a large bowl and combine well. Then spread on the prepared baking try and roast for 12 minutes or until golden and allow to cool.
  3. In the meantime, process the soaked Medjool dates into tiny pieces in a food processor. Make sure to scrape down the sides and lid of the food processor not to waste any of the sweet goodness.
  4. In a small pan, heat the Medjool dates, tahini or nut butter and coconut oil. Possibly adding ¼ cup of filtered water to the paste while heating. Stir the Medjool paste frequently to prevent from burning.
  5. Line a baking dish with baking paper.
  6. Add the Medjool paste to the roasted oat mixture, combine as well as possible and then spread onto the prepared dish, pressing it down as firmly as possibly.
  7. Freeze your Nut/Seed butter chocolate bars for at least 30 minutes, cut into bite-sized bars and then keep in the fridge. Enjoy!

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Beautifying most delicious and super quick chocolate cookies :-)
Beautifying most delicious and super quick chocolate cookies 🙂   1 cup of whatever leftovers…

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