Vegan Bloom Bars

Like bacon and eggs or Bert and Ernie - fruit and nut are a combo made in heaven. These bars a little bit chewy, a little bit of crunch and an amazing sweet hit thanks to a covering of delicious Pana Chocolate.

1 hour

Easy

Serves 4

Ingredients

15g sour cherries - chopped
15 raw almonds - roughly chopped
3 tbsp pumpkin seeds
2 dried apricots - finely diced
45g Pana Chocolate Sixty Pana Chocolate-Previously 'Raw Cacao' - £3.20

You will also need

Four 12 x 3cm moulds

How to make

Combine the cherries, almonds, pumpkin seeds and dried apricots in a small bowl and mix together with your fingers
Press the mixture evenly into the moulds. The fruit should help the mixture stick together
Freeze the mixture in the moulds for at least 30 mins, to make it easier to pop out
Put the chocolate in a glass bowl, and place over a pan of boiling water. Make sure the water is not touching the bottom of the bowl
Remove the bar mixture from the moulds and, using a fork, dip the bars into the melted chocolate, covering the mixture
Tap the fork against the side of the bowl to remove any excess chocolate
Place the bars on a tray lined with baking paper and refrigerate until the chocolate has set

For a different presentation

Line the moulds with half the melted chocolate and set in the fridge, then add the seed and nut mixture, pouring the rest of the chocolate on top and return to the fridge to set