Muesli Bars with Dark Chocolate

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Muesli Bars with Dark Chocolate
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Health Score:
69 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
405
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie405 cal.(19 %)
Protein7.18 g(7 %)
Fat29.7 g(26 %)
Carbohydrates38.04 g(25 %)
Sugar added13.27 g(53 %)
Roughage2.49 g(8 %)
Vitamin A140.63 mg(17,579 %)
Vitamin D0.4 μg(2 %)
Vitamin E3.7 mg(31 %)
Vitamin B₁0.23 mg(23 %)
Vitamin B₂0.29 mg(26 %)
Niacin3.15 mg(26 %)
Vitamin B₆0.27 mg(19 %)
Folate97.31 μg(32 %)
Pantothenic acid0.14 mg(2 %)
Biotin12.85 μg(29 %)
Vitamin B₁₂0.62 μg(21 %)
Vitamin C1 mg(1 %)
Potassium277.77 mg(7 %)
Calcium42.21 mg(4 %)
Magnesium63.79 mg(21 %)
Iron5.31 mg(35 %)
Iodine1.7 μg(1 %)
Zinc1.17 mg(15 %)
Saturated fatty acids13.86 g
Cholesterol23.16 mg

Ingredients

for
45
Ingredients
160 grams butter
240 grams honey
140 grams mixed Dried Fruit (such as, apricots, apples, figs, plums, etc)
120 grams ground almonds
80 grams ground Hazelnuts
70 grams coarsely chopped Hazelnuts
70 grams Shredded coconut
180 grams Cereal (such as, oats, barley, wheat, rye and spelt)
3 Tbsps Pastry flour
200 grams Dark couverture chocolate
How healthy are the main ingredients?
honeyalmond

Preparation steps

1.

Preheat the oven to 160°C (approximately 325ºF).

Melt the butter with the honey in a saucepan over low heat.

Chop the fruit coarsely and mix into the butter along with the almonds, nuts, coconut, flakes and flour.

Spread evenly onto a lined baking sheet of about 30 x 24 cm (approximately 12 x 10 inches) to about 1 cm thick (approximately 1/2 inch).

Bake for 30-35 minutes.

2.

Meanwhile, chop the chocolate coarsely and melt over a pan of hot, not boiling water. Remove from the heat and allow to cool slightly.

3.

Remove the muesli from the oven, allow to cool and cut into bars of 2 x 8 cm (approximately 1 x 3 inches).

Dip into the liquid chocolate on both sides and leave to dry on a wire rack or baking sheet before serving.

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