Chocolate Covered Muesli Bars

Cooking Time

10 x minutes


12 x Peoples

Fruity, nutty and sticky muesli bars topped with a thick and creamy layer of Dark Ginger and Orange Chocolate. These bars are best straight from the fridge for a delicious vegan and gluten-free snack or part of breakfast.


  • 120ml agave or ample syrup
  • 30g coconut oil, melted
  • 30g almond or cashew butter
  • 150g oats
  • 80g dried fruits e.g. raisins
  • 80g nuts e.g. hazelnuts, chopped
  • 60g Dark Ginger and Orange chocolate, chopped
  • 25g ground chia or flax seeds
  • 1 tsp cinnamon
  • A pinch of salt
  • 120g Dark Ginger and Orange chocolate
  • 20g coconut oil
  • 1 tbsp maple
  • To serve: cacao powder



1. Line an 8-inch square pan with parchment paper.

2. Whisk together the agave or maple syrup, melted coconut oil and nut butter until silky smooth.

3. In a second bowl, stir together the oats, dried fruits, nuts, chopped chocolate, ground chia/flax seeds, cinnamon and salt. Pour in the wet mix and stir until sticky.

4. Pour into the lined dish, press down firmly and freeze for 1 hour until set.

5. Make the chocolate topping: melt together the chocolate and coconut oil, remove from the heat and whisk in the maple syrup. Pour over the base and chill in the fridge for 30-60 minutes.

6. Use a sharp knife, carefully slice into bars and sprinkle with cacao powder.