CAMU APRICOT BARS

MAKES

12 x 50g bars

PREPARATION TIME

Half an hour

METHOD

STEP 1:
Line a baking tray or square cake tin with baking paper or grease lightly with coconut oil

STEP 2:
Place the desiccated coconut, oats and sesame seeds into a food processor and blitz on a high speed for 30 seconds.

STEP 3:
Add the remaining ingredients, blitz on a high speed until the mixture begins to clump together and starts to form a ball.

STEP 4:
Press the mixture into your prepared tin, until it is approximately 2cm thick. Then place into the fridge for 15 minutes to firm up.

STEP 5:
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.

STEP 6:
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.

NOTE:
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.

INGREDIENTS

• 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

Garnish:

• Dried apricots, finely chopped
• Goji Berries
• Cacao Nibs
• 50 - 100g Superherb Zero raw chocolate bar or vegan ganache (see note).