For muesli bars

• 150g gf. rolled oats
• 30g pumpkin seeds
• 30g sunflower seeds
• 20g puffed amaranth
• 20g tigernut flakes (optional)
• 20g crushed linseed
• 60g chopped cashew nuts
• 60g chopped pecan kernels
• 30g raisins
• 8 pcs. Dates
• 1 tbsp cinnamon (you can also use more)
• 1 pinch of salt
• 1 teaspoon vanilla bourbon
• 60g rice syrup
• 60g vegan butter
• 1 vegan egg white (so-called aquafaba), for the non-vegan version beat 1 egg white until stiff

For the raspberry and coconut topping (optional)

• 200g vegan white chocolate, melted (non-vegan version: normal white chocolate)
• 300g natural coconut yoghurt, unsweetened
• 120g frozen raspberries or frozen berry mix
• 40-60ml plant milk
• Grated coconut
• Handful of raspberries, fresh or frozen

Muesli bar

1. Preheat the oven to 175 degrees top/bottom heat.
2. Mix all the dry ingredients together
3. Cut the nuts and dates into pieces and add to the dry ingredients.
4. Melt the butter and rice syrup slowly in a small pan and mix well with the dry ingredients.
5. Whisk 30ml chickpea water (known as aquafaba) in a container with a dash of lemon juice and 1/4 teaspoon of baking powder until stiff. Slowly fold the beaten egg whites into the mixture (do not stir!) until everything is well combined.
6. Spread the mixture on a baking tray lined with baking paper (20 cm x 20 cm) and press down well with a spoon or glass. The mixture should be compact, otherwise the muesli bars will break when you cut them. If you have a muesli bar tin, you can also use this. Now roast for approx. 18-20 minutes until golden brown.
7. Remove the tray from the oven and leave to cool completely.

Raspberry-coconut topping

1. First, slowly melt the white chocolate in a small saucepan.
2. Now mix the frozen raspberries/berry mix, coconut yoghurt, melted white chocolate and plant-based milk well in a blender until you have a homogeneous, thick mixture. If it is too thick, simply add a little more plant milk.
3. Spread the mixture over the muesli bars and garnish with a few raspberries and grated coconut.
4. Place the tray in the fridge for at least 2-4 hours, or preferably overnight, to firm up.
5. Cut the muesli bars into rectangles before serving.