Apricot and Chocolate Bars Recipes
- by K V
Apricot and Chocolate Bars
Prep Time: 20-30 mins
Cooking time: -
Serve: 16 balls
Ingredients:
- 150g mixed nuts, such as almonds, hazelnuts, Brazil nuts and walnuts, roughly chopped: 150g mixed nuts, such as almonds, hazelnuts, Brazil nuts and walnuts, roughly chopped
- 150g ready-to-eat dried apricots, quartered: 150g/5½oz ready-to-eat dried apricots, quartered
- 200g soft pitted dates, quartered: 200g/7oz soft pitted dates, quartered
- 50g coconut oil: 50g/1¾oz coconut oil
- 3 tbsp pure cocoa powder: 3 tbsp pure cocoa powder
- 3 tbsp mixed seeds, such as sunflower, pumpkin, sesame and flax
Method:
- Line a 20cm/8in square cake tin with cling film, ensuring there is plenty of overhang on all sides.
- Place the nuts in a food processor and pulse until finely chopped but still slightly coarse for a crunchy texture. Transfer them to a bowl.
- Add the apricots and dates to the food processor and blend into a thick paste, stopping before it becomes completely smooth.
- Return the chopped nuts to the food processor and add the coconut oil, cocoa powder, and seeds. Blend until the mixture starts to come together, scraping down the sides with a spatula if necessary.
- Transfer the mixture to the prepared tin, pressing it firmly and evenly into the base. Smooth the surface with the back of a spoon. Fold the overhanging cling film over the top to cover the mixture.
- Freeze for 30–60 minutes, or until the mixture is firm and set.
- Once set, remove from the freezer and unwrap. Place the block on a cutting board and slice into 16 squares. Store the squares in a lidded container, layering them with baking paper to prevent sticking. Keep refrigerated until ready to enjoy.