These muesli bars are not only delicious and a great snack, they are also a healthy option with no added sugar, additives or preservatives that you find in most supermarket muesli bars.  You can adapt the seeds and nuts for what you prefer. I used all organic ingredients but this is not necessary.


1 cup organic puffed rice
½ cup (75g) organic sunflower seeds
½ cup (75g) organic pumpkin seeds
½ cup (45g) organic desiccated coconut
½ cup (75g) organic toasted hazlenuts, chopped
½ cup (80g) organic toasted whole almonds, chopped
½ cup (110g) organic dried apricots, chopped
½ cup (95g) organic dried apple, chopped
1/4 cup rice bran oil
½ cup (175g) organic runny honey
½ cup (175g) golden syrup
½ cup (60g) organic LSA mix
400g dark chocolate, chopped

1. Preheat oven to 100°C. Place the puffed rice, seeds, coconut, nuts and dried fruit on a baking tray and the honey and golden syrup in separate small ramekins. Warm everything for 30min
2. Transfer ingredients to a large bowl and add oil, warm honey and golden syrup.
3. Mix well and add the LSA mix to bind together.
4. Place baking paper or grease proof paper on a 26cm square baking tray (or similar size). Spread the mixture evenly into the tray. Place in fridge for 30min.
5. Melt half the chocolate in a bowl set over a saucepan of boiling water. Make sure the bowl does not touch the water. Once melted take off the heat and cool slightly.
6. Spread the melted chocolate over the top side of the muesli slice and place back in fridge for another 30min (or until chocolate has set).
7. Take tray out of fridge and flip over slice. Repeat step 7 on the uncovered side and place back in fridge until chocolate set.
8. Remove and cut into desirable sized pieces.
9. Keep in fridge and the bars should last for a couple of weeks.

Adapted and changed from a recipe by Simon Bryant.