75 g mixed seeds
50 g nut butter, peanut butter is OK
50 g clear honey or agave syrup
1 tsp cocoa powder
½ tsp cinnamon
50 g prunes, chopped
50 g dried figs, chopped
25 g puffed rice
Line 20 x 20 cm baking tin with baking parchment
Put seeds in a dry, non-stick pan over a medium heat until they start to pop
Transfer seeds to a bowl to cool
Soften the nut butter and honey in a saucepan over a low heat until the mixture has warmed through
Take the pan off the heat and stir in the cinnamon and cocoa powder.
Add the fruit and toasted seeds followed by the puffed rice and stir well.
Transfer the mixture to the baking tin and spread evenly, pressing down to make a compact and even surface.
Leave to firm up for at least an hour, longer if possible.
Cut into pieces to serve.
These bars do not set hard but are quite squidgy and can fall apart.