Ingredients
For the prune base:
- 200g dried prunes
- 100g gluten-free oats
- 50g coconut oil
- 50g desiccated coconut
- 50g nut butter
- 1 tbsp carob flour
For the apricot layer:
- 200g dried apricots
- 30g coconut oil
- 1 tbsp water
For the chocolate topping
- 100g 70% chocolate
- Add all base ingredients into a blender and whizz until they become a paste
- Press the prune mixture into a square tin
- Repeat the blending process with the apricot layer mixture
- Add the apricot layer to the tin, up to the edges
- Slowly melt the chocolate in the microwave
- Smooth the chocolate over the apricot layer
- Refrigerate for 30 minutes until the chocolate is hard
- Cut into 12 equal size squares