- 125 ml coconut oil
- 115 g soft light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 100 g wholemeal flour
- 4 tbsp golden flax seeds
- 4 tbsp pumpkin seeds
- ½ tsp bicarbonate of soda
- ½ tsp cinnamon
- Pinch of salt
- 140 g jumbo oats
- 100 g Lindt EXCELLENCE 78% Cocoa Dark Chocolate, roughly chopped
- 75 g dried cranberries
- 65 g pecans, roughly chopped
- To decorate:
- 200 g Lindt EXCELLENCE 78% Cocoa Dark Chocolate, roughly chopped (optional)
Preheat the oven to 180°C/160 Fan/Gas 4. Grease and line a 23cm x 33cm / 9 x 13 inch baking tin with greaseproof paper.
In a medium bowl of a stand mixer, fitted with the paddle attachment, mix together the coconut oil and sugar. Beat for 1-2 minutes or until well combined. Add the egg and vanilla extract and beat for a further minute, scraping down the sides of the bowl as required (you can do this by hand with a wooden spoon but it will take a little longer).
In a separate medium-sized bowl, mix together the wholemeal flour, golden flax seeds, pumpkin seeds, bicarbonate of soda, cinnamon, salt and oats. Add to the coconut oil mix and beat for about 1-2 minutes, on medium speed, until the mix comes together to form a dough.
Fold in the chopped Lindt EXCELLENCE 78% Cocoa Dark Chocolate, dried cranberries and chopped pecans until evenly distributed throughout the dough.
Spoon into the prepared tin and press evenly, using the back of your spoon, until smooth. Bake for 25-30 minutes until golden brown.
Leave to cool in the tin for 10 minutes before transferring to a wire rack to finish cooling completely (at least 2 hours). Slice into 24 equal-sized bars.
To decorate: Line a couple of baking trays with greaseproof paper. Melt the Lindt EXCELLENCE 78% Cocoa Dark Chocolate in a heat-proof bowl set over a pan of barely simmering water. Pour into a bowl with deep sides (this will make it easier to dip the bars).
One at a time, immerse the corner of the bars in chocolate and place onto the prepared baking trays. Place in the fridge for 10 to 20 minutes to set.