• 75g coconut oil
  • 150g dried apricots, plus 9 dried apricots for decoration
  • 100g stem ginger in sugar syrup
  • 150g porridge oats
  • 100g pistachios, roughly chopped
  • 50g toasted flaked almonds
  • 40g seed mix
  • ½ tsp sea salt
  • 30g dark chocolate


  1. 1

    Line a 20cm square brownie tin with non-stick baking parchment. Melt the coconut oil in a small saucepan on a low heat, then remove from the heat and transfer to a large mixing bowl.

  2. 2

    Put the apricots, stem ginger in sugar syrup and a splash of water in the small bowl of a food processor. Blitz until the apricots and stem ginger turn to a paste and start to clump together.

  3. 3

    Transfer the apricot ginger mix to the mixing bowl with the porridge oats, pistachios, almonds, seeds and sea salt. Mix well with a wooden spoon until fully combined, then transfer the mix to your lined tin.

  4. 4

    Firmly press the mix down with the back of a spoon, then push the 9 reserved whole apricots into the top of mix, in three lines of three, to sit in what will be the centre of each square.

  5. 5

    Break up the dark chocolate into a heatproof small bowl and melt in a microwave, stirring well every 30 seconds. Drizzle over the tin with a metal spoon from a height to get lots of thin streaks of chocolate over the bar. Transfer to the fridge to set for 1 hour.

  6. 6

    Cut into nine squares with a sharp knife, then cut each square into two triangles. Serve immediately or store in an airtight container for up to a week. 

Nutritional Details

Each serving provides
  • Energy 733kj 175kcal 9%
  • Fat 10.9g 16%
  • Saturates 4.8g 24%
  • Sugars 7.6g 8%
  • Salt 0.12g 2%

% of the Reference Intakes

Typical values per 100g: Energy 1830kj/437kcal

Each serving provides

13.9g carbohydrate 2.7g fibre 4.0g protein

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