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Just throw the ingredients into a food processor, add the seeds and nuts, compact it all together, and leave it to set in the fridge
Duration2 hrs 20 mins
Prep Time20 mins


  • 200 g / 7oz dried apricots plus extra for decoration
  • 4 tbsp maple syrup
  • 100 g / 3.5oz coconut oil
  • 200 g / 7oz oats
  • 2 tbsp ground ginger
  • 60 g / 2.1 hazelnuts
  • 60 g / 2.1oz pistachios
  • 60 g / 2.1oz pumpkin seeds
  • 80 g / 2.8oz dark chocolate


  • Transfer the apricots to a small bowl and cover with hot water straight from the kettle. Leave to soak for 5 minutes (this will help them break down), then drain and transfer to a food processor along with the maple syrup and coconut oil. Process until fully combined.
  • Add the oats and ginger to the food processor and pulse half a dozen times until mostly combined. Then transfer the contents of the food processor to a mixing bowl.
  • Roughly chop the hazelnuts and pistachios, and add them to the bowl along with the pumpkin seeds. Stir everything until fully incorporated.
  • Line a 7” square tin with baking paper and pour the mixture into the tin. Even out the top with the back of a metal spoon or by pushing down using a small piece of baking paper. Then decorate with a few apricots on top and even out the top again, pushing the apricots into the mixture.
  • Pop the tin in the refrigerator for 2 hours.
  • Remove the bars from the tin.
  • Melt the chocolate in the microwave or in a bowl on top of a saucepan containing a little water on a medium heat. Once the chocolate has melted, transfer it to a small glass or bowl.
  • Dunk the end of each bar into the chocolate and place on a piece of baking paper to cool.
  • All done! Keep the bars in an airtight container in the refrigerator for up to 1 week.
This recipe was republished with permission from So Vegan. Find the original recipe here.

So Vegan (Roxy & Ben)

Roxy & Ben aka So Vegan, created So Vegan in 2016 to help bring vegan food to the masses and since then their recipes have been viewed by tens of millions of people all over the world. Their debut cookbook So Vegan in 5 is out now! It's packed with over 100 super simple 5-ingredient recipes, making it easier than ever before to eat more plants. Grab your copy today via Amazon.