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Chocolate Crunch Bar Recipe

Organic Quinoa Muesli Kuranda Wholefoods



1/2 Cup Coconut Oil

3 Tbsp Maple Syrup

1/2 Cup Cocoa Powder

100g Kuranda Gluten Free Organic Quinoa Blend Muesli



Line a square cake tin with baking paper and set aside

Melt your coconut and mix with your maple syrup.  Add in your cocoa pwder, stirring to combine

Once your "chocolate"mixture is smooth, add your muesli and stir to combine.

Pour your coated cereal into your prepared tin, spreading it out to ensure an even layer

Store in the fridge or freezer and enjoy cold so they don't melt!

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