Ingredients

1 cup soy crips/puffed quinoa
1 cup rolled oats
1 cup rice bubbles
1 cup desiccated coconut
2 scoops LAKOA Chocolate Whey Protein Isolate
1 cup chopped dates
1 cup chopped apricots
70g sunflower seeds
70g pumpkin seeds
1/4 cup coconut oil
1/4 cup honey
1/2 cup water
1 tsp vanilla essence
150g dark chocolate

Method

In a large bow, mix together the soy crisps, rolled oats, rice bubbles, desiccated coconut, protein powder, sunflower seeds and pumpkin seeds. Set aside.

In a saucepan over a medium heat, add the chopped dates, apricots, coconut oil, honey, vanilla essence and water. Simmer gently for up to 10 minutes, stirring, until the fruit is soft and mushy. Set aside and let cool.

Add the wet ingredients to the dry ingredients and stir together with a wooden spoon. Add this mixture to your baking tray and press down firmly so it doesn't fall apart later. 

While cooling, melt together the dark chocolate with 1-2 TBSP coconut oil.  Drizzle over top of the slice before placing in the fridge for at least one hour to set.  Remove the slice from the fridge, cut into squares and enjoy.