Apricot Pistachio Coconut Bars

Apricot Pistachio Coconut Bars

When I am in need of a quick, healthy snack I love to make fruit, nut and seed bars. I batch prepare and keep them in the fridge – in theory, you can store them up to a month but I always eat them within a few days. Check out this one made with dried apricots, raw pistachios, coconut and almond butter.

Apricot Pistachio Coconut Bars

Ingredients for about 16 bars

1 cup dried apricots, 1/2 cup almond butter, 1 cup desiccated coconut, 1/3 cup raw shelled pistachios, 1 Tbsp raw agave syrup

This is how:

In a food processor, add all ingredients and blend on high until a sticky paste forms. Press the paste into a parchment paper lined small sheet pan or casserole dish. Refrigerate for at least 1 hour. Remove the bars from the pan but keep the parchment paper and transfer to a cutting board. With a sharp knife, cut into 16 bars.

To store the bars, line an airtight container with parchment or wax paper and transfer one layer of bars to the container. Now layer another piece of wax paper and transfer another layer of bars to the container. Repeat until all bars are transferred. Cover and keep refrigerated for up to a month.

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