125gramsbutter or ¾ cup coconut oil for dairy free
½ cuphoney
2tablespoontahini
½cupdark chocolate chunksoptional
Instructions
Pre-heat the oven to 180 degrees Celsius. Line a slice tin with baking paper.
To a large mixing bowl add the rolled oats, spelt flour, raisins, cranberries, cacao nibs, sesame seeds, pepitas & shredded coconut. Mix to combine.
1 cup rolled oats, ½ cup spelt flour, ½ cup raisins, ½ cup dried cranberries, ½ cup cacao nibs, ½ cup sesame seeds, ½ cup pepitas, ½ cup shredded coconut
Add the butter to a small saucepan on a low heat and stir while melting.
125 grams butter
To the pan add the honey and tahini and whisk to combine.
½ cup honey, 2 tablespoon tahini
Pour the butter mixture into the dry mixture and stir until well combined.
Add the chocolate chunks to the mixture and stir to combine.
½ cup dark chocolate chunks
Pour mixture into preprepared slice tin and use an egg flip or spoon to press down firmly and evenly.
Place into the oven for 30 minutes or until the slice is golden brown. Immedietely after removing from the oven, use an egg flip to press down.
Allow slice to cool on the bench top. Once cooled, transfer to the fridge or freezer. Once cold, use a sharp knife to slice. This is to prevent crumbling.
Video
Notes
Store muesli slice in an airtight container in the fridge for up to 2 weeks.