Nut Free Muesli Bar

Nut Free Muesli Bar


  • 5 medjool dates
  • 2 cups of oats (I used Brushwoods)
  • 2 tablespoons rice malt syrup
  • 2 tablespoons hulled tahini
  • ½ cup hemp seeds
  • 3 tablespoons coconut oil
  • ½ cup desiccated coconut
  • ½ cup rice puffs
  • ¼ cup pepitas
  • ¼ cup sunflower seeds
  • 1/4 cup dried cranberries
  • 1  cup chocolate chips


  1. Pit dates and melt coconut oil.
  2. Place all ingredients into a food processer (except for dried cranberries and chocolate chips) and blend until a wet mixture is formed that comes together.  If it’s too dry continue blending until more fat is released from the seeds.
  3. Pour mixture into a bowl and mix in by hand the cranberries and 1/2 chocolate chips.
  4. Pat down the mixture evenly into a slice tray, lined with baking powder.
  5. Bake for 10 – 12 minutes at 180 degrees.
  6. Once cooled, melt the remaining chocolate chips by placing a stainless steel bowl on a saucepan with a shallow amount of boiling hot water.  Once melted spread a thin layer over the muesli bar.
  7. Cut into muesli bars or bit size snacks.

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