Super Seedy Almond Cranberry Granola Bars

For the prune paste:
Soak prunes and dates in the water for 2 hours until very soft. Drain water, keeping about 1 tablespoon of the water in with the fruit.

Place prunes, dates and remaining water, vanilla essence, lemon juice and salt into a blender and blitz until a smooth paste is formed. Set aside for now.

For the granola bars:
Preheat oven to 150°C (300°F). Lightly grease a 9 x 12 inch metal sheet pan with coconut oil.

In a large mixing bowl, combine granola bar ingredients and mix with a wooden spoon. Mix in prune paste—it’s best to use your hands to make sure all the the granola is completely coated with the prune paste.

Pack mixture down well with your hands into metal sheet pan in an even layer. Bake for 20 minutes just so the granola sets. Take out of oven and cool for 5 minutes in pan, then slice into bars and allow to cool completely before turning out.

Note: Store in airtight containers in the refrigerator for up to a week, or in the freezer.