100g pistachios, roughly chopped
75g pumpkin seeds
2 tbsp sesame seeds
1 tsp crushed chilli flakes
400g vegan dark chocolate
2 tbsp coconut oil
75g dried apricots, finely chopped
large pinch Cornish smoked sea salt flakes


1. Preheat the oven to 200˚C, gas mark 6. Put the nuts and seeds on a baking tray and cook for 4-5 minutes. Stir in the chilli.

2. Break the chocolate into pieces and put in a heatproof bowl with the coconut oil; set over a pan of barely simmering water and leave to melt. Line a baking tray (about 15cm x 23cm) with baking parchment.

3. Reserve 1 tbsp of the nut mixture, then stir the rest into the melted chocolate along with the apricots. Tip into the prepared tray, sprinkle with the reserved nut mixture and salt, then leave for at least three hours at room temperature (or chill in the fridge) until set. Cut into chunks to serve.


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