I definitely consider chocolate one of my five-a-day, so these chewy chunky beauties stuffed with fruit and seeds, and drizzled in chocolate are the perfect antidote to the afternoon slump – and also make a great lunchbox filler or after school snack.

Ingredients

75g coconut oil or butter

100g maple syrup

50g smooth peanut butter

2 apples, peeled and grated

3 ripe bananas, mashed

400g sugar free muesli (choose one with your favourite combo of fruit, nut and seeds!)

100g dried chopped dried fruit such as dates,  apricots, raisins, cranberries

100g dark chocolate

Method

Heat the oven to 150, and grease and line a 20×30 cm roasting tin.

Put the coconut oil or butter, maple syrup and peanut butter into a small pan and heat gently until melted. Stir in the grated apple and mashed banana, add 150ml boiling water and mash together with a potato masher.

Put the muesli and dried fruit into a large bowl, add a good pinch of salt, then stir in the wet ingredients, mixing well. Pour the mix into the tin, smoothing down well with the back of a spoon.

Bake in the the oven for 45 mins to 1 hour, until golden brown on top, then remove from the oven and allow to cool completely.

Put the chocolate into a heat proof bowl and melt on a low heat in short blasts in the microwave, or over a pan of boiling water on the stove.

When the mix is completely cool, drizzle over the chocolate, and then refrigerate until the chocoate is set.

Slice into bars and store in an airtight container in the fridge for up to a week – or freeze for handy lunchbox and after school treats