Serving: 20 bars
Prep time: 10 mins
Cook time: 12 mins
Ingredients
- 170g (⅔ of a packet) Vita-Weat 9 Grain crispbreads
- 380g (2 cups) dried apricots, roughly chopped
- ¼ cup coconut oil
- ¼ cup date syrup
- 1 – 2 Tbsp water
- 50g dark chocolate
Method
- Preheat oven to 180°C. Grease & line a 28cm x 18cm slice pan with baking paper, allowing the long edges of paper to overhang the sides.
- Place Vita Weat, dried apricots, coconut oil and date syrup in a food processor. Pulse until combined, adding water slowly until mixture comes together.
- Press mixture into lined pan & bake for 12 minutes. Remove from oven & allow to cool in pan.
- Roughly chop dark chocolate, place in a microwave safe bowl & microwave on high for 1 minute, stirring at 20 second intervals until smooth.
- Using baking paper, lift slice out of pan, drizzle with melted dark chocolate and cut into small bars. Keep in an airtight container for 3 4 days.
Tip: Date syrup can be substituted with maple syrup or honey.
Recipe and image kindly provided by Arnott’s.