Many store-bought muesli bars are far from nourishing, they often contain numerous amounts of additives + hidden sugars.

If you’d love a healthy muesli or snack bar that you can make yourself, then look no further!  Try these Nut Free Goji Berry & Coconut Seedy Bars.  This recipe is packed with plenty of nutrient-dense ingredients, including goji berries, seeds, coconut, and hemp seeds.

They are also covered in good quality additive-free melted chocolate which pairs perfectly with the slight tang from the goji berries.

This recipe is gluten, dairy, egg, and nut-free. It freezes really well and is lunchbox friendly!

What’s not to love?

Thank you Jordan from Life of Pie for this brilliant recipe!
Please check out her handles:

Website – https://www.reallifeofpie.com
Instagram – https://www.instagram.com/jordiepieface
Facebook – https://www.facebook.com/jordanpienutritionist

 

May 10, 2023

Ingredients

  • 1 c goji berries (or preservative free dried apricots)
  • 100 g quality, additive free dark chocolate
  • 1 tsp. vanilla extract
  • 1 tbsp. chia seeds
  • 4 tbsp. maple syrup
  • 1/2 c hemp seeds
  • 2 1/2 c shredded coconut (preservative free)
  • 1/2 c toasted pumpkin seeds (roughly chopped)
  • 1 c toasted sunflower seeds
  • 2 tbsp. coconut oil

Instructions

  1. Add the goji berries into a bowl and cover with boiling water. Allow these to soak for 5-10 minutes to soften. *If you’re using apricots instead, they do not need to be soaked.
  2. Drain the goji berries through a sieve to remove all the water.
  3. Add the toasted sunflower seeds + 1.5 cups shredded coconut into your food processor or Thermomix and blitz together, approx. speed 6 for 10 seconds.
  4. Now add the strained and softened goji berries, chia seeds, maple syrup and vanilla into the food processor or Thermomix and blitz to combine.
  5. If you’re using a Thermomix, add the hemp seeds, toasted and chopped pumpkin seeds and the rest of the shredded coconut and mix on reverse. If you’re using your food processors, add these in and do a few pulses to combine, but don’t blitz on high as you want to retain some of the texture. Note: the mixture should be a little sticky, but not too ‘wet’, if it is, pulse in a bit more dried coconut and/ or toasted and chopped pumpkin seeds until the mix comes together.
  6. Press the mixture into a lined container or slice tin. If the mixture is sticking to your hands, add a bit of coconut oil onto the palms on your hands and press the mixture down, the oil will prevent it from sticking to your hands.
  7. Add the chocolate and coconut oil into a small saucepan and heat on low until completely melted.
  8. Pour the chocolate over the top of the slice evenly. Place into the fridge to set.
  9. Once set, slice into 14 bars or 28 squares.