100g raw almonds, chopped
½ cup (125ml) mixed seeds
250g rolled oats
¼ cup (60ml) smooth peanut or almond butter
8 fresh dates, pitted and chopped
½ cup (125ml) water
100g dried pears, chopped
50g 70% dark chocolate, chopped
Preheat oven to 180°C.
Grease and line a 20 x 20cm square baking tin.
Mix nuts, seeds and oats and toast in the oven for 20 minutes or until golden, turning occasionally.
Add honey, peanut or almond butter, dates and water to a pot and simmer on a low heat for about 10 minutes, mashing the dates with the back of spoon to create a sticky sauce.
Tip oats, seeds, nuts and pears into date mixture and stir to combine.
Gently fold in dark chocolate.
Pour mixture into baking tin and spread out with the back of a spoon.
Bake for 15–20 minutes, or until golden.
Cut into portions and store in an airtight container.