Coconut muesli bars

Preheat the oven to 160 ° C and prepare two sheets of baking paper. In a smaller pot, put all the ingredients on the syrup. Heat the pan and stir until all the sugar is dissolved. If you use honey, there is no need to heat it at all. Put the finished syrup into the Vitamix blender, along with the grated coconut, and mix well into a mash-like consistency. To help with mixing, you may want to use a blower. Basically, you create such coconut butter, but it is not necessary to make it completely smooth.

Pour the coconut butter into a bowl of all the ingredients on the muesli sticks and mix well. Now you have two ways to proceed.
The first option is to spread all the mass on a sheet of paper lined up with baking paper, align it and make as much as possible to form a solid, uniform and equally thick layer. Perfect for a cake card . Then put this sheet in the refrigerator for at least two hours and, after cooling off this plate, with a sharp knife, cut the muesli sticks of your favorite size.)
The second option is that you will not have to wait for the cooling of the mass and you will be shaping the bars using any form. I use chef rings for this. These are those rings that you can buy even with the rammer or, for example, with adjustable sizes . Then put a suitable amount of mixture into a mold on a sheet of baking paper and smear with a spoon or a designated pestle. Then remove the mold and the future muesli bar stick together. You can also use a candy maker, but it's a good idea to choose some simple shapes to make your work too hard.)

Bake these shapes in the oven for 25 minutes or slightly golden edges. After a short cooling, move the finished rod or wheel to the grid to cool down and not to hit.

Chocolate topping is just the last and optional dot, which is perfectly suited to the taste of coconut.)
In the water bath you warm up chocolate, just work with low temperature, it is not necessary that the water under the bowl of chocolate directly boil. Once all the chocolate is dissolved, let it cool down to about 45 ° C and then add the cocoa butter. Mix the chocolate until the butter melts. (Thanks to this procedure, the resulting icing will be shiny and firm.) Once the icing is done, put the chocolate into a confectionery bag and make all the chopsticks or wheels cool. You can also use dip sticks or pots to use just a spoon.

Finished sticks should be stored in an airtight container to keep them crispy and brittle.)

Comments and tips on the recipe were prepared by Nutrition Advisor Věra Burešová of NATURHOUSE .

If you want to put muesli bars, it is really the most ideal domestic production. Puffed cereals (quinoa, amarant ...) are excellent, because puffing is the process where all other untreated grains are processed and this process not only preserves all the nutritional values but also the specific taste of the cereals.

In addition, quinoa is an interesting food in itself. It is actually the so-called pseudo-realm known from the Aztecs and the Incas. It contains a lot of vitamins and minerals (more than ordinary cereals), for example folic acid. In addition, it contains high-quality plant proteins and a large amount of fiber that promotes the proper functioning of the digestive system.