Pistachio, Apricot and Dar Chocolate Energy Bars
Laura SharradThis recipe is brought to you with the help of our friends at JC’s Quality Foods
Ingredients:
- Olive oil, for greasing
- 75g shelled pistachios
- 100g mixed seeds
- 250g rolled oats
- 8 Medjool dates
- 100g dried apricots
- 50g quality dark chocolate (70%)
- 100ml maple syrup
- 4 tablespoons smooth almond butter
Method:
- Preheat the oven to 180°C/350°F/gas 4. Grease and line a 20cm x 20cm square baking tin.
- Chop the pistachios, then scatter over a baking sheet with the mixed seeds and oats. Roast for 20 minutes or until golden and toasted, turning occasionally.
- Meanwhile, destone and roughly tear the dates, and roughly chop the apricots and chocolate.
- Place the maple syrup, almond butter, dates and 150ml of water in a small saucepan over a low heat. Gently heat for 10 minutes, mashing the dates with the back of your spoon, until you have a sticky sauce.
- Tip the oats, seeds and pistachios into a large bowl along with the apricots and pour over the maple syrup mixture. Coat everything in the sticky sauce before gently folding through the dark chocolate.
- Pour the mixture into the baking tin, using a back of a spoon to press into an even layer.
- Bake for 15 to 20 minutes, or until golden, then cut into portions.
