Blend the apricots in a food processor until they form a rough paste.

In a small saucepan, heat the coconut oil, honey and pomegranate syrup until it is bubbling. Allow it to continue to bubble for a few minutes and turn slightly darker in colour. Remove the pan from the heat.

Add the blended apricots and stir well into the syrup until they are well mixed in.

Stir in the seeds, mix well until thoroughly incorporated.

Line a small tin with clingfilm. Spoon the seed mix into the tin and press it down flat with the back of a spoon or spatula.

Chill for an hour in the fridge and then cut into cubes. Wrap individual portions in clingfilm to store.