Apricot, almond & sesame muesli bars

The perfect lunch box treat for the kids or great for afternoon tea. They are delicious, simple to make and taste great!

120 g (1 cup) dried activated almonds

225 g (1/4 cup) whole golden flax seeds 4 5-0

50g (1/3 cup) sesame seeds

zest 1 large lemon

90g (1 cup) desiccated (shredded) coconut

1 1/2 tsp cinnamon

pinch sea salt

80 g (/1/2 cup) dried apricots

115 g (1/3 cup) raw honey

65 g (1/4 cup) raw tahini (if you can’t get raw, you could use regular organic tahini)

60 ml (1/4 cup) melted cold-pressed coconut oil

optional — 40 g (1/4 cup) sour cherries or currants


Pulse the almonds in a food processor until lightly chopped. In a blender, make the flax seeds into a flour and place in a bowl with the chopped almonds, sesame seeds, lemon zest, desiccated coconut, cinnamon, sea salt and sour cherries or currants if using. Chop the apricots by putting them in a food processor and process until they are in small pieces. They should be sticky (this will hold the muesli bars together).

Place the honey, tahini and melted coconut oil in a bowl and mix until combined. Mix the honey and tahini mixture with the dry mixture until well combined.

Line a 20 x 15 cm (8 x 6 in) tin with plastic wrap or baking paper and spread the mixture out evenly.

Place another piece of plastic wrap or baking paper on top and press down firmly to ensure it’s packed well. Place in the refrigerator for 1 hour until firm. Cut into 10 bars and store in the refrigerator between sheets of baking paper for 2-3 weeks.