Taken from Women’s Running Magazine March 2018
- 150g (5oz) medjool dates
- 100g (31/2 oz) ready to eat apricots
- 125g (4oz) ground almonds
- 1 tbsp cocoa powder
- 1 tsp ground cinnamon
- 25g (1 oz) dark chocolate chips
Place the dates in a food processor with the apricots, almonds, cocoa powder and cinnamon, and process until the mixture starts to clump together.
Add the chocolate chips and pulse until it forms the consistency of stiff cookie dough.
Spread in a cling film lined tray or in a square between 2 sheets of cling film (I didn’t quite manage to cover the bottom of a 20cm square tin)
Chill for an hour until firm and cut into pieces.
Store in fridge for up to a week or in freezer up to 3 months.