Healthy Apricot and Dark Chocolate Oat Bars
Info
Ingredients
200g dried apricots plus extra for decoration
100g dried cranberries plus extra for decoration
4 tbsp Biona Organic Pure Amber Maple Syrup
100g Biona Organic Coconut Oil
200g Biona Organic Porridge Oats
60g hazelnuts
60g almonds
60g pumpkin seeds
80g dark chocolate
Method
- Add the oats to a food processor and blend to a rough flour.
- Add the apricots, cranberries, maple syrup and coconut oil and process until fully combined and a soft, dough-like ball forms.
- Transfer to a mixing bowl. Roughly chop the hazelnuts and almonds and add to the bowl along with the pumpkin seeds. Stir until fully incorporated.
- Line a square baking tin with parchment paper and press the mixture in evenly with the back of a spoon. Decorate the top with a few extra apricots and cranberries, pressing them gently into the mixture.
- Refrigerate for 2 hours, then transfer to the freezer for 15 minutes before cutting, this helps achieve clean, even lines.
- Remove from the tin and cut into 12 bars.
- Melt the chocolate in a heatproof bowl over a pan of simmering water, or in the microwave in short bursts, stirring between each. Once melted, transfer to a small glass or narrow bowl.
- Dip the end of each bar into the chocolate and place on a sheet of baking paper to set.
- Store in an airtight container in the fridge for up to one week.
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