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.