Pistachio, apricot & dark chocolate ‘energy’ bar.

Anything that has dates, almond butter and chocolate gets my vote. #lovesit.
Anything that uses the word ‘energy’ to decribe a slice jam packed full of SUGAR gets my vote too.   Thanks Jamie Oliver.

You need to make 16 slices for 35 models:
olive oil , for greasing
75 g shelled pistachios
100 g mixed seeds
250 g rolled oats
8 Medjool dates
100 g dried apricots
50 g quality dark chocolate (70%)
100 ml maple syrup or honey
4 tablespoons smooth almond butter ( from Health food store).

•    Pull on slouchy jeans and sweater.
•    Lace up Balenciaga boots.
•    Pour a champagne. Or three.
•    Preheat the oven to 180ºC.
•    Moisterise and line a 20 x 20cm square baking tin.
•    Chop the pistachios, then scatter over a baking sheet with the mixed seeds and oats, and roast for 20 minutes, or until toasted and golden as Chanel jewelled cuff. Turning occasionally. That’s the seeds and nuts not the Chanel cuff.
•    Meanwhile, destone and roughly tear the dates like the hem of a Margiela dress.  Roughly chop the apricots and chocolate. Sample the chocolate to make sure it’s delicious.
•    Place the maple syrup, almond butter, dates and 150ml of water in a small saucepan over a low heat.
•    Gently heat for 10 minutes, mashing the dates with the back of your spoon, until you have a sticky minicky gooey sauce.  Think facemask.
•    Tip the oats, seeds and pistachios into a large bowl along with the apricots and pour over the maple syrup mixture.
•    Coat everything in the sticky sauce before gently folding through the dark chocolate.
•    Pour the mixture into the baking tin, using a back of a spoon to press into an even layer.
•    Bake for 15 to 20 minutes, or until golden as Gucci mules, then cut into portions.
•    Eat up !