Preheat the oven to 180°C. Mix the peanut butter, apple juice, molasses and eggs together. Combine the rolled oats, coconut, whole-wheat flour and linseeds in a mixing bowl. Stir in the peanut-butter mixture. Press into a 20 cm x 20 cm pan lined with baking paper. Bake for 30 minutes or until golden. Leave to cool. Just before serving melt the chocolate. To serve, scatter with pumpkin seeds and drizzle with chocolate.
Recipe by Abigail Donnelly, courtesy of Mediclinic Family. View the magazine here.