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Recipe // Chocolate Caramel Muesli Bar Slice

Recipe // Chocolate Caramel Muesli Bar Slice

This Chocolate Caramel Muesli Bar Slice is a sweet, sticky nut-free treat that freezes really well for a quick, easy to pack lunchbox snack.

Ingredients

Base/crumble

  • 125 grams butter, cubed
  • 170 grams (½ cup) sweetener (rice malt syrup, maple syrup or honey)
  • ½ teaspoon bicarbonate soda
  • 120 grams (1 cup approx.) mixed seeds (I used sunflower seeds and pepitas)
  • 120 grams (1 cup) wholemeal spelt flour
  • 200 grams (2 cups) rolled oats or quinoa flakes (or a mixture)
  • 30 grams (4 tbs approx.) raw cacao or Dutch Process cocoa

Caramel

  • 115 gram (⅓ cup) sweetener (rice malt syrup, maple syrup or honey)
  • 120 ml (½ cup) full-fat coconut milk (I used Ayam brand)
  • Good pinch sea salt

Method

  • Pre-heat the oven to 180℃ / 350℉

Begin with the caramel

  • In a small pot mix the sweetener, coconut milk and sea salt and bring to a bubbling simmer. Simmer rapidly (it looks a bit foamy on top) for about 10 + minutes or until the caramel starts to thicken. Remove from the heat and allow to cool (it will further thicken as it cools).

Whilst the caramel cooks/cools, make the slice

  • In a small pot melt the butter and sweetener, mixing to combine. Add the bicarb and stir well.
  • Place the seeds in a food processor and grind into a meal. Add the flour, oats (or quinoa flakes) and cacao and mix until well combined.
  • Add the butter/ sweetener mix and process to combine. The mixture should come together into a coarse dough.
  • Line a small tin (27cm x 18cm) with baking paper. Press ⅔ of the mixture into the base of the tin and press very down firmly with wet hands. I like to make sure the outer edges sit a little higher than the middle so I get an even coverage without the caramel making its way down the sides.
  • Top with the caramel. It is not a thick layer as a traditional slice would be, rather a randomly gooey, thin layer. More caramel means a lot of sugar which is why I’ve kept it minimal.
  • Crumble the remaining dough over the caramel pressing lightly.
  • Bake for approximately 20 minutes or until just golden brown.
  • Allow to cool in the pan, refrigerate until firm and then cut into slices (chilling it allows for it to be sliced without crumbling).

Store

Airtight in the fridge or freezer. You can pack in school lunch boxes from frozen.

Variations

Gluten-free
Substitute the spelt for gluten-free flour and the oats with quinoa flakes (rolled quinoa).

Dairy-free and vegan
Substitute the butter with coconut oil.

Nutty
The seeds can be substituted with any nuts. I love this with chopped hazelnuts or pecans or walnuts.

Coconut-free
Replace the coconut milk in the caramel with regular cream

About The Author

Georgia Harding

Georgia is a Naturopath (19 years exp.), mum, cookbook author and creator of The Well Nourished Lunch Box Challenge. She shares her inspiring health advice and free, nourishing, family friendly recipes on her popular website // www.wellnourished.com.au

Number of Entries : 158

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