Make a Muesli Slice
From The Small Kitchen Cook by Ashleigh Butler. This recipe simply turns your muesli into a wholesome snack with a layer of chocolate. We eat them any time of the day, but they’re perfect for travelling or for giving you a good energy boost when...
From The Small Kitchen Cook by Ashleigh Butler
This recipe simply turns your muesli into a wholesome snack with a layer of chocolate. We eat them any time of the day, but they’re perfect for travelling or for giving you a good energy boost when you need something quickly. You can use whatever dried fruits, nuts and seeds you have in your pantry.
Makes: 12 to 15 slices.
Prep: 10 min
Cook: 3 min
Ingredients
- 1 and a 1/2 cups of oats
- 1 and a 1/4 cups of dried fruit, nuts and seeds of your choice
- 1/4 of a cup of maple syrup
- 1/4 of a cup of coconut oil, melted
- 1/2 a teaspoon of cinnamon
- 1/2 a teaspoon of vanilla extract
- 200g of dark chocolate
- Small handful of nuts (I use pistachios) for garnish
- Rose petals for garnish (optional
Method
Line a tray, approximately 20 x 25cm, with baking paper. It’s ok if it is a little bigger or a little smaller, you just don’t want the muesli layer to be too thick, as it may crumble. Combine
all of the ingredients, except the chocolate, pistachios and rose petals, and press it firmly and evenly into the lined tray. Leave it to set in the fridge.
Meanwhile, melt the chocolate in a heatproof bowl that will fit over the top of a pot of boiling water without the bowl touching the water. Stir continuously until the chocolate has melted.
Pour the chocolate over the slice and garnish it with the rose petals and nuts of choice. Place it back in the fridge or freezer until the chocolate layer has set.
Once set, cut it into slices with a hot, sharp knife. The knife should be hot to touch. Heat the knife by running it under hot water or filling a glass with hot water and dunking it in every so often as you cut, to help slice through the cold chocolate and keep the slice from crumbling.
Store the slice in an airtight container in the fridge.
This recipe is an extract from The Small Kitchen Cook by Ashleigh Butler, published by Exploring Eden Books (also on Facebook and Instagram). For each book sold, Exploring Eden Books has committed to removing at least 25kg of CO2 from the atmosphere. Read more here.
