Powerhouse Chocolate and Coconut Flapjacks

• 50g dried apricots
• 50g dried mango
• 100g pumpkin seeds
• 50g desiccated coconut
• 70g Chia seeds
• 100g walnuts
• 100g pitted dates
• 50g goji berries
• 1 tsp vanilla extract
• 70g coconut oil
• 200g 70% dark choc

Method:

1. Finely chop the dried apricot and mango. Put them into your food processor with the pumpkin seeds, desiccated coconut, goji berries, chia seeds, walnuts, dates and vanilla extract and pulse until the nuts and seeds are well broken up but still have some texture to them. Pour the mixture into a large bowl.
2. Melt the coconut oil and add to the mixture stirring well.
3. Now melt the chocolate in a bowl over boiling water and add to the mixture stirring vigorously so that it is well mixed through before it hardens.
4. Line a flapjack tray with baking parchment and spread the mixture evenly.
5. Put into the fridge and leave for at least 20 minutes to set. Once well cooled, chop into 4 by 4 pieces to make 16 flapjack bars. Store in an airtight container in the fridge for up to a week. **Thank you to Nutrition and Lifestyle Coach Cathy for the recipe**