Soak apricots in a small bowl of hot water from the kettle for 5 mins 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.