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Place prunes, apricots and coconut oil in the bowl of a food processor and blend to a chunky paste. Add fruit & nuts premium mix and pulse 12 times; add granola and pulse further 5 times.
Scrape mix onto a parchment lined 8 x 8 inch (20 x 20 cm) baking dish. Press mix firmly with fingers or a spatula to make an even layer. Set aside.
For the middle layer, stir together jelly powder and boiling water in a large measuring cup or heat proof bowl. Microwave mix for 35 seconds; whisk until gelatin has melted. Whisk in yogurt and coconut milk.
Pour yogurt mix onto granola layer, spreading evenly.
Chill uncovered for 45 minutes.
For the top layer, sprinkle gelatin over water in a large measuring cup or heat proof bowl; let sit for 5 minutes. Microwave gelatin for 20 seconds. Whisk in yogurt and coconut milk.
Pour mix over set middle layer tilting dish to spread evenly. Chill uncovered for 45 minutes or until set.
Cut into 18 bars and arrange on a cooling rack.
Place chocolate and 1 tsp coconut oil in a small, sealed plastic bag and let melt in a bowl of boiling water. Drizzle melted chocolate over bars with a spoon and chill until chocolate has set.
Keep refrigerated in a covered container.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.