Breakfast Nut Bar

Method

Line a 20 x 30 cm slice pan with baking paper.
Place all the fruit paste ingredients into a jug, cover and refrigerate for at least 1 hour.
Process the soaked fruit in a food processor, until you have a smooth apricot paste. Place the fruit paste in a bowl, then cover and chill until you’re ready to use it. (This allows the chai to thicken it a little)
Using the food processor again, add all the base ingredients and blitz until you have a crumbly mixture.
Transfer to the prepared slice pan. Using an egg flip or spatula, press the mix firmly into the pan. Refrigerate until your ready the use it.
In a large bowl, add all the topping ingredients then mix to combine.
Using a spoon, spread the apricot fruit paste in an even layer over the chilled base.
Sprinkle with the topping and refrigerate for at least 2 hours.
Use a very sharp knife to cut the slice into 14-16 bars. Store covered in the fridge for up to 1 week.

Ingredients