Preheat your oven to 180 degrees Celsius with the fan on. Spread the pumpkin seeds and mixed nuts on a baking tray, keeping the seeds separate if possible.

Toast the seeds and nuts for five to ten minutes until they are lightly golden and fragrant.

While the nuts and seeds are toasting, combine the pitted dates and banana in a food processor and blend until you achieve a thick, sticky puree.

Once the nuts and seeds are toasted, chop or crush the nuts to your desired texture, either chunky or fine.

In a large bowl, mix together the oats, toasted nuts and seeds, chopped dried apricots, and dried cranberries.

Add the date and banana mixture to the bowl and stir well until everything is evenly coated and combined.

Line a 30 by 20 centimeter baking tin with parchment paper. Transfer the mixture into the tin and press it down firmly into an even layer using the back of a spoon to compact it tightly.

Bake the mixture for 20 minutes until it is lightly golden around the edges, then remove it from the oven and let it cool completely.

Break the dark chocolate into pieces and melt it gently over a bowl of simmering water, ensuring the bowl does not touch the water.

Once melted, pour the chocolate over the cooled base and spread it evenly.

While the chocolate is still soft, sprinkle a handful of whole almonds and a few extra dried cranberries on top if desired.

Place the tray in the fridge until the chocolate is fully set. Once firm, lift the mixture out and slice it into twelve bars.