MAPLE PEANUT MUSELI SLICE
Makes 18 slices
190g rolled oats (gluten free can be used) 125g roughly chopped nuts, such as almonds, hazelnuts or pecans 70g shredded coconut 225g peanut butter 150g maple syrup 10 Medjool dates, mashed with a fork 30g puffed rice 1 tsp vanilla extract 50g dark chocolate, to decorate Sesame seeds, to decorate (optional)
Preheat the oven to 180C (350F/ Gas 4). Line a deep 20x30cm baking tray with baking paper.
Spread the oats, nuts and coconut over a separate baking tray. Bake for 10 minutes, so they are lightly toasted.
Meanwhile, heat the peanut butter and maple syrup in a medium saucepan on a low heat, until the peanut butter melts. Add the dates and stir to combine.
Add the toasted ingredients to the pan along with the puffed rice and vanilla. Stir, then press into the lined tray. Pop in the fridge for 30 minutes. Once set, cut into rectangles. Melt the chocolate in a pan over a very low heat, drizzle over the slices and sprinkle with seeds.
Place in the fridge to set for 10 minutes. Transfer to an airtight container and store in the fridge or pantry. They will keep for 2 weeks.
Vegan Goodness: Feasts, by Jessica Prescott, published by Hardie Grant.