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- 80g chopped almond
- 80g toasted hazelnuts
- 50g rolled oats
- 25g pumpkin seeds
- 25g sunflower seeds
- 1 orange zest
- 1 tsp cinnamon
- 100ml fresh orange juice
- 300g dried apricots
- 110g sultanas
- 10g mixed spice
- 10g raw cocoa powder
- 20g cacao nibs (optional)
Blend nuts & seeds for 10 seconds then add the rest of the ingredients. Press into lined cake tin and chill. Dust with extra raw cacao powder and cut into wedges. Heat 90g coconut oil & add 60g cacoa powder. Pour onto the prepared bar and chill. Garnish with fresh cherries.