1. 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.
2. 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.
3. Roughly chop the hazelnuts and pistachios, and add them to the bowl along with the pumpkin seeds. Stir everything until fully incorporated.
4. 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.
5. Pop the tin in the refrigerator for 2 hours.
6. Remove the bars from the tin.
7. 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.
8. Dunk the end of each bar into the chocolate and place on a piece of baking paper to cool.
9. 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.

Like this recipe? Purchase Roxy and Ben's debut cookbook So Vegan In 5.