Step 1

Grease and line a 3cm-deep, 19cm x 29cm (base) slice pan with baking paper, allowing a 2cm overhang on both long ends.

Step 2

Place apricots, apple, passionfruit pulp and lemon juice in a food processor. Process until just smooth. Transfer to a large bowl. Process oats, almonds, pumpkin seeds and linseed until it resembles fine breadcrumbs. Add to fruit mixture. Stir to combine. Press mixture firmly into prepared pan. Refrigerate, covered, for 1 hour or until slice is firm.

Step 3

Line a tray with baking paper. Using a serrated knife, cut slice into 16 rectangular pieces. Place on prepared tray.

Step 4

Make topping: Place chocolate and oil in a heatproof, microwave-safe bowl. Microwave on high (100%) for 1 1/2 to 2 minutes, stirring every 30 seconds with a metal spoon, or until melted and smooth. Spoon chocolate into a snap-lock bag. Snip off 1 corner and pipe chocolate over slice. Refrigerate until firm. Wrap in plastic wrap before packing into lunchboxes.