Chewy Apricot Muesli Bars with Chocolate Drizzle
The thing I love the most about these muesli bars is that they aren't overly sweet like so many muesli bar recipes - even the supposedly 'healthy' ones. Instead they are dense and chewy and the chocolate drizzle makes them even more more enticing for little hands. You may notice the new addition of turmeric, I like to slip this super spice into everything from muesli and smoothies to scrambled eggs and the obvious curries.
Ingredients
- 1/2 cup / 75g dried apricots I use un-sulfured apricots
- 1/2 cup / 75 g dates or raisins
- 2 free-range eggs
- 75 g butter melted (or coconut oil for dairy-free)
- 2 cup 'quick-cook' rolled oats
- 1 cup desiccated coconut
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon turmeric optional
- 1/2 teaspoon baking powder
Instructions
- Roughly chop the dried fruit and place in a small jug. Cover with boiling water and leave to soak for 10-15 minutes. *Preheat the oven 180C. Line a 20-30 cm baking tray with baking paper.
- Drain the dried fruit through a sieve and place in a food processor with the eggs and melted butter, blend until creamy. Add the remaining ingredients and pulse to combine. Or if your food processor is small combine the dry ingredients in a bowl and pour over the wet mixture. Fold together.
- Tip the mixture into the prepared tin and use your hands to evenly press the mixture into the base. Bake for 15-20 minutes until golden on top and firm to touch. Remove from the tin and cool on a rack. Once warm cut into 18-24 bars. Drizzle with melted chocolate if desired...
Notes
Chocolate Drizzle: Melt 50g of 70-80% chocolate in a small bowl over a pan of gently simmering water. Once melted remove from the heat and use the end of a chopstick to thinly drizzle the chocolate in a crisscross over the cut muesli bars. Once the chocolate has set store the bars in an airtight container in the fridge and consume within 5 days.