From wearesovegan.com , suggested by Judith Plumley
These bars have proved to be a real hit at The Green Gram volunteer events. The warmth of the ginger and the sweetness of the dried apricots is balanced perfectly by the dark chocolate - delicious!
Prep Time: 20 minutes, plus 2 hours setting
Cook Time: 5 minutes
Serves: 10 bars
Ingredients
200g dried apricots plus extra for decoration
4tbsp maple syrup
100g coconut oil
200g porridge oats (can use gluten free)
2 tbsp ground ginger
60g hazelnuts
60g pistachios
60g pumpkin seeds
80g 73% dark chocolate buttons
Method
Soak apricots in a small bowl of hot water from the kettle for 5 minutes then drain and transfer to a food processor along with the maple syrup and coconut oil. Process until fully combined
Add the oats and ginger and pulse until mostly combined. Transfer to a mixing bowl
Roughly chop the hazelnuts and pistachios and add to the bowl with the pumpkin seeds, stir everything until fully incorporated
Line a 7” square tin with baking paper and pour the mixture into the tin. Even out the surface with the back of a metal spoon and decorate with apricots pushed into the surface
Place into the fridge for 2 hours
Remove from the tin and slice into bars using a sharp knife
Melt the chocolate over a pan of barely simmering water
Dunk the end of each bar into the melted chocolate and place on baking paper to cool
Once the chocolate has set, place bars in an airtight container in the fridge for up to a week
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