Ingredients:
- 15 dates
- 130g almonds (or pistachios, or a mix of the two)
- 2 tbsp pumpkin seeds
- 1 tbsp sunflower seeds
- 175g dried apples (or another dried fruit)
- 1 tbsp honey
- 20g Rice Krispies
- To coat - 200g SPAR Natural 75% dark chocolate, melted, Pinch of sea salt and extra chopped nuts
Method:
- Line a 8-inch square baking dish with parchment paper. Set aside.
- Add all the bar ingredients but the Rice Krispies in a food processor and whiz until roughly chopped and combined. Add the cereal and pulse to combine.
- Tip the mixture into the baking tin and use a spoon to press it into an even layer. Place in the freezer for at least one hour.
- Remove from the freezer and cut the bars into 12 even slices. Place a second sheet of baking paper on your countertop.
- Dip each one into the melted chocolate to coat and transfer to the baking paper to set.
- Sprinkle each one with a sprinkle of sea salt or chopped nuts if desired.
- These bars will keep once refrigerated in an airtight container for up to five days.
