Skip to main content

BARLEYMAX® Easter slice

Ingredients

  • 1 cup of barley max
  • 1 cup pitted dates
  • 1/2 cup mixed seeds
  • 1/2 cup desiccated coconut
  • 4 tbsp cocoa
  • 2 tbsp agave or honey
  • 2 tbsp water
  • 40g melted dark chocolate (70%+)

Method

  1. Place all ingredients except the dark chocolate in a food processor or high speed blender and blitz until it makes a ball or is well combined.
  2. Press it evenly into a small square or loaf tin.
  3. OPTIONAL – melt the dark chocolate and spread a thin layer over the top.
  4. Refrigerate for 2-hours and then slice! It will last in the fridge for a week or can be frozen too.

Each muffin provides a good source of fibre.

Recipe courtesy of Teri Lichtenstein (APD).

Easter Slice
Request a sample