12 x 50g bars
Half an hour
Line a baking tray or square cake tin with baking paper or grease lightly with coconut oil
Place the desiccated coconut, oats and sesame seeds into a food processor and blitz on a high speed for 30 seconds.
Add the remaining ingredients, blitz on a high speed until the mixture begins to clump together and starts to form a ball.
Press the mixture into your prepared tin, until it is approximately 2cm thick. Then place into the fridge for 15 minutes to firm up.
While the bars are in the fridge, slowly melt the chocolate in bain-marie then set aside. Once the bars have become harder, slice, dip and drizzle with chocolate and decorate with chopped dried apricot, goji berries and cacao nibs.
Place in an airtight container in the fridge to allow the chocolate to harden if it’s a hot day otherwise allow the chocolate to set, this may take up to an hour.
To make vegan ganache, combine 100g of finely chopped raw chocolate with 2 tablespoons of warm coconut cream in a clean dry bowl, mixing until the chocolate has melted and the ganache is smooth and velvety in appearance.
- 50g desiccated coconut
- 40g oats
- 100g sesame seeds
- 50g buckwheat groats
- 5-10g Camu Camu powder
- 160g apricots, softened in warm water and drained
- 30g Goji Berries, softened in warm water and drained
- 75g maple syrup or honey
- 2 Tbsp coconut oil
- Dried apricots, finely chopped
- Goji Berries
- Cacao Nibs
- 50 - 100g Superherb Zero raw chocolate bar or vegan ganache (see note).