A lovely addition to a lunchbox or as a snack on the run.
Ingredients
For the apricot, nut & oat bars
- 200g dried apricots, plus extra for decoration
- 1⁄4 cup maple syrup
- 100g coconut oil — solid
- 200g rolled oats
- 2 tablespoons ground ginger
- 1⁄2 cup roughly chopped hazelnuts
- 1⁄2 cup roughly chopped pistachios
- 1⁄2 cup pumpkin seeds
- 120g dark chocolate
Method
For the apricot, nut & oat bars
- Soak the apricots in boiling water for 5 minutes. Drain well.
- Transfer to a food processor with the maple syrup and coconut oil and blitz until well combined.
- Add the oats and ginger and pulse until mostly combined.
- Transfer to a bowl and mix in the nuts and pumpkin seeds.
- Line a 28 x 18cm slice tin with baking paper.
- Press the mixture into the prepared slice tin and press down well with the back of a spoon.
- Decorate with a few extra apricots on the top, pushing them into the mixture.
- Refrigerate for 2 hours.
- Remove from the tin and cut into bars
- Melt the chocolate in a bowl set over a pan of simmering water or in short bursts in a microwave, stirring between bursts.
- Dip half the bars into the chocolate or simply drizzle it over the top using a fork.
- Store in the refrigerator.