2 cups of Rolled Oats 1 cup of Desiccated Coconut ¼ cup of Sunflower Seed ¼ cup of Pumpkin Seed 200g of Prunes 2 tb of Cacao powder 100g of Honey 100g of Butter
Method
Line a biscuit tray that has an edge with grease proof paper
Over a low heat, toast the oats and coconut till turning golden brown and aromatic
Combine the honey and butter to melt, bringing to a gentle simmer for minutes, which will create a basic caramel
Meanwhile, in a large mixing bowl combine the pumpkin seeds, sunflower seeds, cacao powder and the toasted oats and coconut
Slice the prunes into thin strips, adding to the bowl
Pour the caramel over the oat mix and stir well to combine
Press evenly into the prepared tray
Refrigerate till completely set, then portion keeping cool to avoid a crumbling slice
