Ingredients

· 185 g almond meal

· 150 g toasted muesli

· 12 Medjool dates, pitted, chopped

· 170 pitted prunes, chopped

· 50 g currants, chopped

· ½ cup dried cranberries, chopped

· ½ cup sunflower seeds

· 2 tablespoons linseed or chia seeds

· 110 g almonds, lightly toasted, chopped

· 2 tablespoons cocoa powder

· 2 teaspoons ground cinnamon

· 2 tablespoons tahini

· 80 ml maple syrup

· 2 tablespoons apple juice

Method

Begin this recipe one day ahead. Grease and line the base and sides of a 20 cm square cake pan with the baking paper. Combine all the dry ingredients, reserving 100 g of muesli, in a bowl. In a separate bowl, combine the tahini, maple syrup and the apple juice, whisking until it smoothens. Pour over the dry ingredients and stir to combine. Add extra juice if you feel the mixture is dry. Press this mixture into the cake pan, sprinkle over the remaining muesli, then cover with plastic wrap and chill overnight.