20g(⅛cup)dark chocolate chips ** (ensure vegan/gluten-free if necessary
2tablespoonsgoji berries(or sub dried cranberries)
Mix together all the ingredients in a bowl.
Transfer the mixture to a loaf tin lined with greaseproof baking paper (I used a one-pound loaf tin).
Smooth over the top .
Place in the fridge for at least 30 minutes for it to firm up before cutting.
Remove from the loaf tin and cut into bars – you should be able to cut into 6 bars.
Keeps in an airtight container in the fridge for a good few days.
*I wouldn’t recommend using maple syrup as it’s too liquidy.**Use refined sugar free chocolate chips if necessary.They keep in the freezer for up to one month – leave to thaw at room temperature for 30 minutes before eating.