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PdfPreheat your oven to 180°C (fan).
Spread the pumpkin seeds and nuts onto a baking tray (keep the seeds separate if possible). Toast in the oven for 5–10 minutes, until lightly golden and fragrant.
Add the pitted dates and banana to a food processor and blend until smooth. You’re looking for a thick, sticky puree.
Once toasted, roughly chop or crush the nuts. You can keep them chunky for texture or chop finer if preferred.
In a large bowl, combine: Oats, Toasted nuts and seeds, Chopped apricots, Dried cranberries.
Add the date and banana mixture and mix until everything is fully combined.
Line a baking tin (approx. 30cm x 20cm) with parchment paper. Press the mixture firmly into the tin, making sure it’s evenly spread and well compacted. Tip: Use the back of a spoon to press it down tightly, this helps the bars hold together.
Place in the oven and bake for 20 minutes, until lightly golden around the edges.
Remove and allow to cool completely.
Break the dark chocolate into pieces and melt it gently in a bowl over simmering water ensuring the bowl doesn’t touch the water.
Pour the melted chocolate over the cooled base and spread evenly.
While still soft, sprinkle over some whole almonds and extra dried cranberries.
Place in the fridge until fully set. Once firm, remove and slice into bars.