This is adapted from Eleanor Ozich's apricot and chocolate slice. I love the combination of prunes and chocolate, and have made my own chocolate in this recipe. This is another entry into #PlantBasedChallengeNZ #LittleBirdGoodness

1 c prunes, chopped
2 c ground seeds/nuts/grains - this is YOUR choice! I used 1 c rolled oats, 1/2 c sunflower seeds, 1/2 c activated buckwheat groats (you can also use pumpkin seeds, sesame seeds, almonds, cashews, walnuts)
1 c desiccated coconut
1/3 c coconut sugar or rapadura
1 tsp vanilla extract
1/2 c melted coconut oil
1/2 c coconut cream

For the chocolate topping:
100g cacao butter, grated
100g cacao powder
pinch salt
1 tsp vanilla extract
1/4 c rice syrup
1/4 c coconut cream

Line a slice tin with baking paper, mine is 17cm x 26cm.

Start melting the cacao butter over a double boiler on low heat. Once melted add the rest of the topping ingredients.

Blitz your choice of grains/nuts/seeds in a grinder or food processor until crumbed. Mix with all the other ingredients in a bowl.

Press the sticky mixture into your tin and flatten out evenly.

Pour the chocolate over the base and spread evenly. Make a pattern in the top with a fork or knife if you wish.

Refrigerate for at least 2 hours until set. Cut into bars or squares. Store in the fridge in an airtight container or freeze your pieces.