Martha Collison's mango & passion fruit energy bars

1. Preheat the oven to 160°C, gas mark 3. Grease and line a 34cm x 22cm brownie tin with baking parchment. Arrange the flaked almonds and coconut on the lined tray and toast in the oven for 7-8 minutes, or until golden and fragrant – stirring halfway through to get an even colouring. Once toasted, tip into a large mixing bowl. Add the rice pops, oats and chopped mango to the toasted ingredients and stir to combine.

2. Meanwhile, place the sugar, honey and passion fruit pulp into a medium sized saucepan and stir over a low heat until the sugar has dissolved. Turn the heat up to medium and allow the mixture to simmer for 7-10 minutes. It will look slightly thicker in consistency.

3. Pour the hot mixture into the dry ingredients and stir until everything is well coated. Tip the mixture into the lined tin and use a spatula to press it down firmly into an even layer. Place into the fridge to set for at least 1 hour.

4. When the bars have set, make the drizzle. Melt the white chocolate in the microwave or over a pan of boiling water, then stir in the yogurt. Spoon into a piping bag and drizzle over the top of the set bars. Leave to cool completely, then slice into 24 pieces. Store in an airtight container for up to 2 weeks.