Healthy Skin Muesli Bars

Most packaged bars have a lot of refined sugar and added nasties for preservation as well as to increase the taste of the product so it becomes addictive.

Mums are always looking for a snack to add to their children's lunch boxes, a treat for after school or after extra curricular activities. Well don't stop at the kids....These Muesli bars are packed with goodness for everyone to enjoy. In fact they will have your skin shining in no time. With Easter around the corner, this week I'll post some of my famous healthy treats.

Makes: 12 bars

Prep time: 50 mins, including refrigeration

Ingredients: 1/2 cup almonds 1/2 cup pistachios 1 cup pumpkin seeds 1/2 cup white cooked quinoa 1 cup shredded coconut 1/2 cup sunflower seeds 1/4 cup chia seeds 20 fresh Medjool dates, pitted (they pit easily when left in water for a few minutes) 6 tbsp coconut oil, melted 4 tbsp raw cacao powder 1 tsp organic vanilla extract 2 tbsp raw honey 1/2 cup rolled oats 1/3 cup dried cranberries or goji berries 2 tbsp raw cacao nibs

Method: 1. To a food processor or high speed blender, add the almonds, pistachios, pumpkin seeds, quinoa, shredded coconut, sunflower seeds, chia seeds and pulse a few times to roughly chop. Set aside in a mixing bowl. 2. Add the pitted dates to the food processor, along with the coconut oil, cacao powder, vanilla and honey. Blend until it reaches a smooth consistency. You may need to stop a couple of times to scrape down the side and add a little extra coconut oil (or water). 3. Add the date mixture to the mixing bowl with the other ingredients. Stir through the rolled oats, cranberries or gojis, cacao nibs until well combined. 4. Press the mixture firmly into a lightly greased and lined 28cm x 18cm baking pan and refrigerate fro 30 mins. 5. Cut into thick bars and store in an airtight container. They can keep for up to 1-2 weeks in the fridge.

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 Great Ocean Road

Marengo 3233


Mail: PO Box 100

Apollo Bay 3233





Kinesiology (Touch for Health)

BHSc Qualified Health Professional

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© 2016 by Caterina Morrison