Looking for that mid-morning boost? Then these pistachio, cherry and dark chocolate energy bars will go down a treat. Filled with flavour and texture, these little bites of bliss go perfectly with a cup of tea or coffee.

Ingredients:

• 100g shelled pistachios
• 100g mixed seeds
• 250g rolled oats
• 8 Medjool dates
• 120g glace cherries
• 60g of Lily O’Brien’s 70% Dark Belgian Chocolate Share Bag
• 100ml maple syrup
• 4 tbsp. smooth almond butter
• Remainder of Share Bag (for decoration)

Method:

1. Preheat the oven to 180°C/350°F/gas mark 4.
2. Grease and line a 20cm x 20cm square baking tin.
3. Chop the pistachios, then scatter over a baking sheet with the mixed seeds and oats, and roast for 20 minutes (careful not to burn), turning occasionally.
4. Meanwhile, roughly tear the dates, remove stones and roughly chop the cherries and chocolate drops.
5. Place the maple syrup, almond butter, dates and 150ml of water in a small saucepan over a low heat.
6. Slowly heat for 10 minutes, mashing the dates with the back of your spoon, until you have a sticky sauce.
7. Tip all the dry ingredients (except the chocolate) into a large bowl along with the cherries and pour over the maple syrup mixture.
8. Coat everything in the sticky sauce before adding the dark chocolate drops.
9. Stir to mix all the ingredients one final time.
10. Pour the mixture into the baking tin, using a back of a spoon to press into an even layer.
11. Bake for 15 to 20 minutes, or until golden.
12. Melt more dark chocolate and drizzle over the top once cooled, then pop in the fridge for a couple of hours.
13. Then cut into portions, and eat when desired.