CHOCOLATE CRUNCH BAR RECIPE
1/2 Cup Coconut Oil
3 Tbsp Maple Syrup
1/2 Cup Cocoa Powder
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!