Preheat the oven to 180 C and line a baking tray with baking paper. Add almonds to a lined baking tray, and roast in preheated oven for 7 minutes. Add the coconut and sesame seeds on top of the almonds, and spread out to form a thin layer. Roast for 5-7 minutes, or until the sesame seeds are very lightly golden brown, I recommend tossing the mixture after each minute or two and checking regularly to avoid burning.

Add the apricots. goji berries and peanut butter to a food processor and blend for 60-90 seconds to form a thick paste. If the mixture doesn’t form a paste, add 1 tsp water and blend for 15 seconds. Add up to 3 tsp to form a paste.

Add the roasted nut, seed and coconut mixture to the food processor and pulse 6-10 times, or until roughly chopped and combined.

Use you hands to make small logs or balls about 2 Tbsp in size. It helps to really squeeze everything together firmly! Place each one on the lined tray, and repeat until all the mixture is used up. Place tray in the freezer for 1 hour.

After the hour, break the chocolate into small chunks and add to a heat proof bowl with the 1 Tbsp peanut butter. Set over a pot of just simmering water (make sure the bowl sits above the water line, and does not touch it). Melt fully, then remove from the heat.

Remove bars from the freezer and dip each one into the melted chocolate. I find using two forks easiest to do this, dropping each one into the bowl, then rolling them to coat. Repeat with all the bars, then place the tray back in the fridge to set.

Store bars in an airtight container in the fridge (for up to 2 weeks) or the freezer (up to 3 months).