Apricot and chocolate bars recipe
 These easy no bake energy bars are a nutritional powerhouse, full of healthy fats and fibre. (Plus chocolate!) They keep in the fridge for up to 2 weeks. Each serving provides 170 kcal, 4g protein, 12.5g carbohydrates (of which 11g sugars), 11g fat (of which 4.5g saturates), 3g fibre and trace salt. 150g/5½oz mixed nuts, such as almonds, hazelnuts, Brazil nuts and walnuts, roughly chopped 150g/5½oz ready-to-eat dried apricots, quartered200g/7oz soft pitted dates, quartered50g/1¾oz coconut oil 3 tbsp pure cocoa powder3 tbsp mixed seeds, such as sunflower, pumpkin, sesame and flax 150g/5½oz mixed nuts, such as almonds, hazelnuts, Brazil nuts and walnuts, roughly chopped 150g/5½oz ready-to-eat dried apricots, quartered 200g/7oz soft pitted dates, quartered 50g/1¾oz coconut oil 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, leaving plenty overhanging the sides.Put the nuts in a food processor and blitz until finely chopped, but not ground to a powder – you want them to add a lovely crunch. Tip them into a bowl. Put the apricots and dates in the food processor and blend to a thick paste, but don’t let it get too smooth.Return the nuts to the food processor and add the coconut oil, cocoa powder and seeds. Blend until the mixture comes together. You may need to remove the lid and push the mixture down a couple of times with a spatula.Spread the paste over the base of the tin and smooth the surface. Bring the excess cling film up and over the mixture to cover completely. Put in the freezer for 30–60 minutes, or until solid.Take the tray out of the freezer, unwrap and place on a board. Cut into 16 squares, and transfer to a lidded container. Interleave with sheets of baking paper so the bars don’t stick together and keep in the fridge. Line a 20cm/8in square cake tin with cling film, leaving plenty overhanging the sides. Line a 20cm/8in square cake tin with cling film, leaving plenty overhanging the sides. Put the nuts in a food processor and blitz until finely chopped, but not ground to a powder – you want them to add a lovely crunch. Tip them into a bowl. Put the nuts in a food processor and blitz until finely chopped, but not ground to a powder – you want them to add a lovely crunch. Tip them into a bowl. Put the apricots and dates in the food processor and blend to a thick paste, but don’t let it get too smooth. Put the apricots and dates in the food processor and blend to a thick paste, but don’t let it get too smooth. Return the nuts to the food processor and add the coconut oil, cocoa powder and seeds. Blend until the mixture comes together. You may need to remove the lid and push the mixture down a couple of times with a spatula. Return the nuts to the food processor and add the coconut oil, cocoa powder and seeds. Blend until the mixture comes together. You may need to remove the lid and push the mixture down a couple of times with a spatula. Spread the paste over the base of the tin and smooth the surface. Bring the excess cling film up and over the mixture to cover completely. Put in the freezer for 30–60 minutes, or until solid. Spread the paste over the base of the tin and smooth the surface. Bring the excess cling film up and over the mixture to cover completely. Put in the freezer for 30–60 minutes, or until solid. Take the tray out of the freezer, unwrap and place on a board. Cut into 16 squares, and transfer to a lidded container. Interleave with sheets of baking paper so the bars don’t stick together and keep in the fridge. Take the tray out of the freezer, unwrap and place on a board. Cut into 16 squares, and transfer to a lidded container. Interleave with sheets of baking paper so the bars don’t stick together and keep in the fridge.