Crunchy muesli cubes

Name: Crunchy muesli cubes
Cook time: 40 min
Total time: 40 min
Yield: 50
Ingredients: 50 g dried cherries; 50 g Banana Chips; 50 g Almond kernels (without skin); 150 g soft vegan margarine; 100 g light syrup; 80 g Raw cane sugar; 100 g fluffy oats; 50 g Coconut flake; 50 g Dark chocolate; baking paper; 1 Freezer bag

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 50

50 g dried cherries
50 g Banana Chips
50 g Almond kernels (without skin)
150 g soft vegan margarine
100 g light syrup
80 g Raw cane sugar
100 g fluffy oats
50 g Coconut flake
50 g Dark chocolate
baking paper
1 Freezer bag

Directions

1
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Line a square springform pan (24 x 24 cm; alternatively round, 26 cm Ø) with baking paper. Roughly chop the cherries.
2
Put banana chips and almonds in a large freezer bag. Close the bag and roll the dough roll over it until everything is roughly chopped.
3
Mix soft margarine, syrup and sugar. Stir in cherries, banana chips, almonds, oat flakes and grated coconut. Spread in the mould and press down well. Bake in a hot oven for about 25 minutes until golden brown.
4
Take out and let it cool down for about 30 minutes. Remove from the edge of the mould with a knife. Let it cool down and remove from the mould. Cut into cubes of about 3 cm.
5
Break the chocolate into pieces and melt in a hot water bath. Dip half the muesli cubes into the chocolate. Let dry on a cake rack. Shelf life in tin cans is approx. 4 weeks.