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Peanut butter and chocolate muesli bars

July 19, 2017

 

 

These No-Bake Peanut Butter and chocolate muesli bars are a perfect snack bar for school lunches or when you want something sweet, nutty and chocolaty.

 

Oats and chocolate are a surprisingly healthy heart duo.  Oats contain a soluble fibre that forms a gel like texture in the digestive tract that binds cholesterol and carries it out of the body, while chocolate has a temporary effect on lowering blood pressure.

 

I like to make these sugar free with extract from the Stevia leaf for no influence on blood sugar levels. 1 tsp of Stevia replaces 1 cup of sugar. If the children don't mind, Jazzy it up with a selection of seeds. 

 

 

 

 

 

 

 

Peanut butter and chocolate muesli bars

 

Makes 16-20 bars

 

You will need:

 

130 g butter

 

100 g extra virgin coconut oil

 

1/2 tsp organic liquid Stevia (20 drops)

or 1/2 cup honey/maple syrup or coconut sugar

 

1 tsp vanilla extract

 

6 - 7 cups porridge oats or organic rolled oats, - option: replace 1 cup of rolled oats for sprouted, roasted or raw; sesame, sunflower, pumpkin, linseed and chia seeds 

(to keep the right binding texture adapt the amount slightly to what other ingredients you are adding;

if using Stevia/ coconut sugar use 6 cups and if using honey/maple syrup use up to 7 cups)

 

handful of sliced almonds

 

1 x 250 g block Whittaker's fair-trade dark Ghana chocolate

 

120 g or 1/2 cup Matakana nut butters' crunchy peanut butter

 

Method:

1. Melt the butter and coconut oil in a large pan over a gentle heat, if using honey/maple syrup or coconut sugar add in here.  Once melted, add Stevia (if using), vanilla extract, oats and seeds (if using).  Mix thoroughly. If still very dry add a little more melted butter and coconut oil. 

Press half the oat mixture firmly into a 23 cm rectangular baking tin. Scatter over sliced almonds.

 

2.  Break the chocolate into squares and place in a medium size pan with the peanut butter over a low heat.  Melt gently, stirring to combine. Pour this mixture over the first oat layer in the tray and spread it out evenly with a spatula.

 

3.  Top with the remaining oat mixture and press it down (i like to place a sheet of baking paper or silicone sheet over whole tin and press down firm, and can act as a cover in fridge). 

Chill in the fridge overnight before cutting into bars.  Place in a airtight container and keep in pantry or in the fridge. If using for lunches, wrap individual bars in recycled brown paper or reusable food wrap.  

 

Enjoy!

 

 

 

 

 

 

 

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