Fruity Chocolate Flapjacks

Ingredients (makes 12-16 flapjacks)

200g dried apricots

4 tbsp coconut oil or butter

2 tbsp maple syrup

50g desiccated coconut

200g jumbo oats (use gluten free if required)

200g raisins or finely chopped dates

150g dark chocolate (we use 70%)

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Method

1. Preheat oven to 180° fan. Line baking tray (roughly 22x22cm) with baking paper.

2. Soak the apricots in a bowl with boiling water. After 10 minutes, drain the apricots and put them into a food processor with melted coconut oil and maple syrup.

3. Pulse until a smooth paste forms. Then add the desiccated coconut, oats and raisins/dates. Gently pulse again (so the dried fruit retains some of its shape). Add half of the dark chocolate and pulse so it breaks into smaller chunks.

4. Spread the flapjack mixture onto the lined baking tray. Press down with a spatula and make as even as possible.

5. Bake for 18-25 minutes until golden. Leave to cool in the tin (important so it retains its shape).

6. Remove the flapjack from the tin once cool. Melt the remaining chocolate in a bowl over boiling water and pour over the flapjack spreading evenly to thinly coat. Leave to cool for at least 30 minutes before cutting into squares.

7. Flapjacks will store well for 3-4 days in an airtight container.