Family and Kids

  • 50 g (2 oz) pumpkin seeds
  • 75 g (3 oz) dried soya beans
  • 75 g (3 oz) raisins
  • 75 g (3 oz) ready-to-eat dried apricots, roughly chopped
  • 50 g (2 oz) dried cranberries
  • 300 g (10 oz) plain dark chocolate, broken into pieces

Lightly grease a 28 x 18 cm (11 x 7 inch) Swiss roll tin and line the base with nonstick baking paper. Put the seeds, soya beans and all the fruit into a bowl.

Melt the chocolate (see page 180). Remove from the heat, pour over the seed and fruit mixture and stir well to coat completely.

Transfer the mixture to the prepared tin and level with the back of a spoon to fill the tin evenly. Chill in the refrigerator for 1 hour until set and firm. Cut into 8 bars and keep refrigerated in an airtight container until ready to use.

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