By Sally O’Neil
Mamas are always looking for snack hacks – not only to keep their own energy levels up during the day (or night for those with bebes), or to put an end to the, “Mum, I’m hungry” chant of an afternoon.
Now, I love a muesli bar as much as the next person, but the ones on supermarket shelves often have a number of dodgy ingredients. That’s where it helps to make a batch of your own cereal bars instead. If you’re not keen on the smoky flavour, use plain almonds and salt instead of the smoked almonds.
Smoky chocolate cereal bars
Hands-on prep time: 15 minutes
2 tablespoons coconut oil
200 g (1 cup) pitted prunes, finely chopped
180 g (2/3 cup) natural peanut or almond butter
1 tablespoon honey or maple syrup
160 g (1 cup) smoked almonds, coarsely chopped
30 g (1 cup) puffed brown rice
30 g (1/4 cup) cacao nibs
40 g (1/4 cup) pepitas (pumpkin seeds)
150 g dark chocolate (85% cacao), melted
1 teaspoon smoked sea salt
Put the coconut oil and prunes in a large wide-based saucepan over low to medium heat and mash with a fork.
Stir in the nut butter and honey until well combined and gooey.
Remove from the heat and stir through almonds, puffed rice, cacao nibs and pepitas. Mix well.
Press the mixture in a layer about 1.5 cm thick into the base of a silicone baking tin or a baking tin lined with baking paper.
Pour the melted chocolate over and sprinkle with sea salt.
Refrigerate until set (about an hour), then slice into bars.
Tip: You can refrigerate these for up to 1 week or freeze for 3 weeks (if they last that long!)
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