Vegan Bloom Bars

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.
Icon_cookingtime_grey Created with Sketch. 1 hour
Icon_apron_grey Created with Sketch. Easy
Icon_cloche_grey Created with Sketch. Serves 4
Vegan Bloom Bars


You will also need

  • Four 12 x 3cm moulds

How to make

  1. Combine the cherries, almonds, pumpkin seeds and dried apricots in a small bowl and mix together with your fingers
  2. Press the mixture evenly into the moulds. The fruit should help the mixture stick together
  3. Freeze the mixture in the moulds for at least 30 mins, to make it easier to pop out
  4. 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
  5. Remove the bar mixture from the moulds and, using a fork, dip the bars into the melted chocolate, covering the mixture
  6. Tap the fork against the side of the bowl to remove any excess chocolate
  7. 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

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Products used in this recipe

Sixty Pana Chocolate-Previously 'Raw Cacao'

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