It's always a pleasant distraction when a blog I subscribe to posts a new recipe. In the case of Eleanor Ozich's apricot and dark chocolate bumper bars my eyes and tastebuds were duly tantalised and I decided to make them the same day. Key words: apricot, chocolate, fudgy, no bake – and I had all the ingredients in the pantry.

1 c chopped dried apricots (I used organic sulphur-apricots hence they are not bright orange like non-organic ones)
2 c rolled oats
1 c desiccated or shredded coconut
1/3 c coconut sugar or rapadura
1 tsp vanilla extract
1/2 c melted coconut oil
1/2 to 3/4 c coconut cream

For the topping:
160g good quality dark chocolate, chopped (I use Whittaker's 62% cacao. I find the 72% a bit too dark in this instance)
1/4 c coconut cream

Line a baking tin with baking paper, ensuring the paper goes up the sides of the tin and over the top. This makes the slice easy to pull out. used a 20 x 20 cm one but next time I will use my slice tin (17 x 26 cm) to get a slightly thinner base.

Start melting the chocolate over a double boiler on low heat.

Blitz the oats in a food processor until crumbed. Put into a big bowl with all the other ingredients. Mix well. Eleanor also suggested you can add chopped chocolate at this stage too. I prefer keeping the chocolate as a soft frosting on top.

Press the sticky mixture into your tin, and flatten out evenly with your fingers or the back of a large spoon.

Once chocolate is melted stir in the coconut cream. Pour over the base and spread evenly. Make a pattern in the top with a fork if you wish.

Refrigerate for about 2 hours until set. Cut into pieces. Store in the fridge in an airtight container for up to a week. Or freeze the bars and take out when you need. Put into your kid's lunchbox in the morning and it will be nicely thawed by morning tea.

Eat, enjoy and don't forget to be awesome!