241. summertime popsicles.

Last week I picked up one of those Zoku popsicle makers. I had a gift card to sur la table sitting in my wallet for the last five years or so, and happened to be near one, and saw this and thought that milo would really enjoy it. If you are not familiar with them, you put it in the freezer for 24 hours, make your popsicle mix from fresh ingredients, pour it in  and in 10 minutes or so you have frozen popsicles. Milo was so excited when I showed it to him and asked every morning if we could make popsicles. He talked all about making green ones, so that is what we made first. I was a little skeptical, because the green comes from honeydew, not my most favorite thing to eat, but they turned out really great. These are a mix of honeydew, lime juice, sugar, (not very much I might add)  water and basil. They were really easy to make and froze nicely. We ate them out on the back patio enjoying these last days of summer….

81. apricot coconut energy bars.

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.