Crunchy muesli cubes
very easy
25 mins
25 mins
Ingredients
- 100 g dried cherries
- 100 g dried banana chips
- 50 g Almond kernels without skin
- 150 g vegan margarine
- 50 g Sugar beet syrup
- 50 g Whole cane sugar (Mascobado sugar)
- 150 g fluffy oats
- 50 g Coconut Flakes
- 25 g vegan dark chocolate
- baking paper
Directions
- 1
Cut cherries and banana chips into fine pieces. Chop the almonds. Melt margarine, sugar beet syrup and sugar in a large pot at low heat while stirring constantly. Stir oat flakes, cherries, almonds, banana chips and coconut flakes into the margarine mixture. Let simmer for about 3 minutes at low heat
- 2
Pour the muesli mixture into a rectangular springform pan (24 x 30 cm) lined with baking paper and press down firmly. Bake the muesli mass in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 10-12 minutes until it is browned and pressure-resistant
- 3
Remove the mixture, let it cool for 20-30 minutes and cut it into pieces of approx. 3 x 3 cm. Let the pieces cool down on a cake rack
- 4
Melt the chocolate over a warm water bath. Dip half of the muesli cubes partially into the chocolate and let it set for about 30 minutes. Store the muesli cubes in a sealable tin
- 5
Waiting time approx. 1 hour
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