Instruction:

Add brazil nuts and pumpkin seeds in the food processor and run on high until they are in smaller pieces. Then add in the dates, apricots and coconut shreds. Process on high until crumbly.

Then add water 1 tablespoon at a time, while food processor is running, until it becomes sticky.

Use a spatula to firmly press the mixture into an 8x8 glass pan. Place in the fridge for a few hours, then cut and serve.

For chocolate drizzle:

Using a double broiler, or a small glass bowl and a small sauce pan, melt coconut oil over medium heat then add the cacao powder, maple syrup and vanilla extract.

Stir until combined, then use a large spoon to drizzle chocolate over the pan of bars. Put back in the fridge until chocolate is firm. Then cut and serve bars.