Chocolate Peanut Butter Muesli Bars

I am always on the lookout for snack ideas to pop into the kid’s lunch boxes. At the beginning of the year I made the commitment to try to not put anything bought into their lunch boxes.  (It’s been fun; fresh and healthy for the kids)  The recipes I prefer have to be easy, use only a few ingredients so that they are easy to whip up before school (yes, I am crazy lady) and they have to have some nutritional value.

I came across these on a friend’s Pinterest account and had to give them a go. I didn’t make them before school, but just before dinner while I was in the kitchen supervising homework. (YAY!)  It does have heaps of ingredients (Jamie Oliver would be proud) but with a Thermomix it was easy to make.  I changed the original recipe a bit  to use only the ingredients I had in my pantry and fridge.


1 teaspoon vanilla essence
1/4 cup honey
1/2 cup smooth peanut butter
2 tablespoons coconut oil (Copha – in the fridge section of the supermarket)
1/2 cup raw almonds
1/2 cup raw walnuts
1/2 cup raw pecans
1/2 cup raw pistachios
1/2 cup pitted dates
1/4 cup sunflower seeds
1/4 cup shredded coconut, unsweetened
1/2 cup milk chocolate chips


1.  Place all the nuts, dates, seeds and coconut into the THM bowl and blitz on Speed 9 for 10 seconds.  You may need to use the spatula to scrape down and give a bit of a mix and then blitz again for a few seconds. Place this into a bowl.

2. Blitz choc chips for a few seconds on Speed 9 for about 5 seconds, and combine them in the bowl with the nuts.

3. Place the vanilla, honey, peanut butter and coconut oil in the THM bowl.  Cook on Temp 90°, Speed 4 for 3 min.

By this time, your coconut oil should be melted, and the mixture warm and mixed thoroughly.

4. Combine the liquid with the nuts and mix well.

5. Line a baking tray with baking paper and press mixture into tray firmly.

6. Refrigerate for a few hours until firm.  Cut into small fingers and consume.


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