220g pitted prunes, chopped

2 tbs coconut oil

150g almond, hazelnut or peanut butter

50ml grapeseed oil 1 tbs honey

Pinch of cayenne pepper

1 cup (160g) pumpkin seeds (pepitas), lightly toasted

20g cacao nibs

1 cup (25g) puffed quinoa

1/2 cup (90g) Brazil nuts, toasted, coarsely chopped

100g dark (70%) chocolate, broken into rough pieces

1 tbs smoked salt flakes




1 Place the prunes in a small food processor and whiz to a paste. Transfer to a saucepan with the coconut oil and place over medium-low heat.

2 Stir in the nut butter, oil, honey and cayenne pepper. Reduce heat to low and cook over low, stirring, for 2-3 minutes until the mixture is soft and gooey, then remove from the heat. Stir in pepitas, cacao nibs, puffed quinoa and chopped brazil nuts and set aside.

3 Place the chocolate in a heatproof bowl set it over a saucepan of simmering water (don’t let bowl touch water) and stir gently until the chocolate has melted.

4 Line a 30cm x 12cm loaf pan with baking paper. Transfer the mixture to the pan and drizzle over the melted dark chocolate. Sprinkle over the smoked salt, transfer to the refrigerator and leave to chill for at least 1 hour or until set.

5 Once set, remove the log from the pan, transfer to a chopping board and cut into bars. They will keep for up to 1 week in a suitable airtight container.