Breakfast Nut Bar

Fruit Paste:

• 1 cup dried apricots, roughly chopped
• 6 fresh dates, pitted and roughly chopped
• ½ cup fresh orange juice
• 2 tbs white chia seed

Base:

• 2 cups desiccated coconut
• 1 cup almond meal
• ½ cup sesame seeds
• 75g coconut oil, melted
• ½ cup CSR Low GI Sugar
• 1 pinch sea salt

Topping:

• 50g coconut oil, melted
• ½ cup CSR Low GI Sugar
• ½ cup linseeds
• 1 cup shredded coconut
• ½ cup pepitas
• ½ cup sunflower seeds

1. Line a 20 x 30 cm slice pan with baking paper.
2. Place all the fruit paste ingredients into a jug, cover and refrigerate for at least 1 hour.
3. Process the soaked fruit in a food processor, until you have a smooth apricot paste. Place the fruit paste in a bowl, then cover and chill until you’re ready to use it. (This allows the chai to thicken it a little)
4. Using the food processor again, add all the base ingredients and blitz until you have a crumbly mixture.
5. Transfer to the prepared slice pan. Using an egg flip or spatula, press the mix firmly into the pan. Refrigerate until your ready the use it.
6. In a large bowl, add all the topping ingredients then mix to combine.
7. Using a spoon, spread the apricot fruit paste in an even layer over the chilled base.
8. Sprinkle with the topping and refrigerate for at least 2 hours.
9. Use a very sharp knife to cut the slice into 14-16 bars. Store covered in the fridge for up to 1 week.