Recipes: Vegan Berry Muesli Bites

Happy 1st of Feb guys! We’re starting off the month on the right (tasty) foot with these Vegan Berry Muesli bars. They have a lovely crispy & chewy texture, packed with a mixture of dried berries, whole grains, drizzled with delicious white coconut milk chocolate and topped with crunchy chia seeds. Made in under 10 minutes, these are fool-proof, easy to make and properly satisfying... (& NO BAKING REQUIRED)!

We used maple syrup to sweeten these (but you can also use honey for non Vegan version), peanut butter ‘to bind’, a pinch of sea salt & to make life just that little bit easier - we’ve used store bought Muesli.. this way you save money and the hassle of buying bags of various nuts, seeds and dried fruits! The muesli does all of that for you! As with many of our sweet snacks, we try to make the recipe as simple as possible to follow, and something that not only tastes great but keeps you nice and satisfied. These bars can be frozen or refrigerated, so you always have a snack there to turn to for those busier days or those snack craving moments!

suggestions:

Toast the muesli This is a step that isn’t required BUT it takes just 10 minutes and really boosts and deepens that oaty flavour & the crispiness texture. Spread the muesli on a baking sheet and bake for 5 minutes, stir halfway through and bake for a further 5 minutes until golden brown.

Pick a muesli with lots of mix-ins Depending on whether you want lots of nuts or dried fruit - there are plenty of options with lots of mix-ins. We used ALPEN Berry muesli, as it has a nice amount of dried raspberries & strawberries, nuts and some raisins for the added sweetness. You can always opt to get plain muesli & add nuts or berries of your choice.

Ingredients

1/2 cup peanut butter (we used Meridian crunchy)

1/2 cup tahini

1/4 cup maple syrup

1/4 cup dried cranberries

Pinch of salt

2 1/2 cups of your favourite muesli (we used ALPEN Berries)

topping:

1/3 cup Vegan White Chocolate (we used Mrs Keto White Coconut Bar)

1 tbsp chia seeds

Instructions

Preheat oven to 160c

Place your muesli in a roasting tin, and bake in the oven for 10 minutes, making sure to stir half way through. They should get to a light golden brown colour.

In a glass bowl, over a simmering pan of water, melt your peanut butter and tahini with maple syrup. Whisk until smooth. Stir in the sea salt.

In a separate bowl, add the muesli and pour into the wet mixture. Stir until evenly coated/incorporated. You can use your hands for this part*

Place your muesli in a small square lined baking dish. Using a spatula press the mixture down firmly.

Place your white chocolate in a cup and microwave in 10 second intervals. Lightly drizzle the chocolate over the muesli mixture and sprinkle chia seeds over the top.

Refrigerate for at least 4-5 hours.

Store leftovers in an airtight container in the fridge for up to a week.