Line a 7-inch x 11-inch (20cm x 30cm) rectangle baking tray with baking paper, set aside.
In a large mixing bowl, add puffed rice, pumpkin seeds, oats, diced apricot and mixed spice. Mix with a wooden spoon until well combined.
In a small pot, add coconut oil, honey and almond butter. Place over a low-medium heat and gently melt until completely smooth. The almond butter will take the longest to melt down, just keep mixing until mixture is smooth. Remove from heat.
Pour into dry mixture and mix until well combined.
Press into lined pan, evening out the top, I find pressing/smoothing it down with a flat spatula is helpful.
Transfer to refrigerator whilst you make the topping.
Prepare a double boiler with a heat proof mixing bowl over simmering water.
Break chocolate into squares and place in the bowl. Warm over low-medium heat until completely melted and smooth.
Add small pinch of salt and mix through. Remove from heat.
Remove base from refrigerator and pour melted chocolate over the base. You will need to spread it out with your spatula as it’s thin.
Return to refrigerator and chill until chocolate has completely set and hardened, about 30 minutes - 1 hour.
Remove from pan and sit at room temperature for 10 minutes to allow chocolate to soften slightly before slicing so it doesn’t crack.
Slice into squares.
Store in an airtight container, refrigerated, for 1 week.