Love Heart Muesli Bars with Chocolate

Cook Time 10 minutes plus chilling time

Servings 6-8 hearts (depends on the size of a heart-shaped cookie cutter)

Ingredients

180g tahini or almond butter

90g maple syrup

1 tsp vanilla bean extract

¼ tsp salt

300g gluten-free toasted macadamia and cranberry muesli

80g dark chocolate, melted for drizzling

Toasted shredded coconut, for sprinkling on top (optional)

Method

Line a 20 cm x 20 cm square baking dish with baking paper.

In a microwavable jug or in a small saucepan, on medium heat, melt and stir the tahini, maple syrup, vanilla and salt until combined. Remove from heat.

Place the toasted muesli in a heat-proof bowl and pour the tahini mixture on top. Stir until all muesli is well coated. Pour into the prepared dish and firmly press down to 2 cm thickness.

Allow to chill for 1 hour and then remove from the muesli slab from the tin. Using a heart-shaped cookie cutter, cut out heart muesli bars and set aside on a tray lined with baking paper.

Taking one heart-shaped muesli bar at a time, drizzle the melted chocolate all over and top with shredded coconut. Place back in the fridge for 30 minutes until chocolate sets.