Muesli Chocolate Slice
Method
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Line a 7-inch x 11-inch (20cm x 30cm) rectangle baking tray with baking paper, set aside.
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In a large mixing bowl, add muesli and cinnamon. Mix well.
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In a small pot, add coconut oil and almond butter. Place over a low-medium heat and gently melt until completely smooth and well combined, whilst mixing.
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Remove from heat and pour over muesli. Mix until well combined.
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Transfer to lined pan and press in firmly.
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Place in refrigerator to chill for 30 minutes or until just firm to the touch.
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In a high-speed blender, add coconut butter, cocoa powder, almond milk, maple syrup and vanilla.
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Blend on high for 20-30 seconds until completely smooth and creamy. Scraping down the sides if needed.
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Remove base from refrigerator and spread over icing.
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Return to refrigerator for 30 minutes or until icing is set, you can also leave it at room temperature until it sets.
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Remove from pan and slice into squares.
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Enjoy!
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Store in an airtight container, in a dry dark pantry or refrigerator for 1 week.
