150g pitted dates
100g Tararua Butter
3 Tbsp Chelsea Organic Agave Syrup
50g dried apricot, finely chopped
50g chopped toasted hazelnut
3 Tbsp mixed seed
50g raisins
150g porridge oat

Preheat oven to 190°C conventional or 170°C fan forced.  Line a 18cm square tin with baking paper.  Put the dates into a food processor and process until finely chopped and sticking together in clumps.  Put the Tararua Butter, Chelsea Organic Agave Syrup and dates into a saucepan and heat gently.   Stir until the butter has melted and the dates are blended in. Add all the remaining ingredients to the pan and stir until well mixed. Spoon the mixture into the tin and spread evenly.  Bake in the oven for 15-20 minutes until golden brown.  Remove and cut into 12 pieces. Leave in the tin until cold. Store in an airtight container.