Ingredients

The following ingredients have 7 Servings
  • 1 1/2 cups raw almonds
  • 1 1/2 cups dried apricots
  • 1 cup dates, (pitted)
  • 1/3 cup unsweetened shredded coconut
  • 3 tbsp flaxseed meal
  • 1 tsp fresh lemon zest
  • 1/2 tsp ground cinnamon

Instruction

  • Add the raw almonds to the food processor and process until they’re crumbly, but not fully obliterated.
  • Add in the dried apricots, dates, unsweetened shredded coconut, flaxseed meal, fresh lemon zest, and the cinnamon.
  • Process everything together now until it forms a ball or sticks to itself and is fully combined. You may need to press it down a few times using a spatula to get everything even incorporated.
  • To press the mixture into the bars, use a small, shallow baking dish and line it with parchment paper, then place the processed mixture into the baking dish.
  • TIP: I use a second sheet of parchment paper to push down the mixture evenly into the dish so it doesn’t stick to my hands.
  • Using your hands, evenly press into the dish, taking care to keep everything as fully packed and level as possible, since the bars will be cut from this mold.
  • Place the mold into the fridge for about 20-30 minutes to allow the bars to harden.
  • Once more solidified, lay the mold out on a cutting board and slice once in half lengthwise, and then again to create the individual bars - you should have about 12-14 bars.
  • I keep these stored in the fridge, separated by parchment paper to keep them from sticking. They’ll last over a week in an airtight container.