I’ve had my eye on these apricot coconut energy bars from shutterbean for ages. Finally got around to making them. I was kind of nervous because they were pretty greasy once I put everything all together, but once they firmed up, they were just fine. I was a little short on apricots, but they still are ok.
Thanks for another great recipe tracy!
Here’s what I did:
1/2 cup cashews
1 cup dried apricots
1 cup shredded coconut
1/3 cup rolled oats
2 tablespoons agave syrup
2 tablespoons coconut oil, melted
3 tablespoons flax seeds
Line a 8 inch baking pan with parchment paper, set aside. Place cashews in vitamix and process until nuts are evenly chopped, set aside. Put dried apricots in the food processor and process for 3-4 minutes to finely chop. Add coconut, oats, agave syrup, coconut oil, and flax seed. Process until mixture comes together. Add the chopped cashews and pulse until well combined.
Put the apricot coconut mixture in the parchment lined baking pan and firmly press into pan. Cover the bars and place in a freezer for one hour. Unmold bars, trim ends and cut into even rectangles. Bars will last up to one month if stored in an air tight container in the fridge.