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Apricot, Coconut and Cashew Bars [Vegan, Gluten-Free]
These bars are gluten and soy-free, healthy, and they only use a few ingredients that you likely have in your kitchen already. They contain healthy fats and good protein sources, and will last in your fridge for a while (or maybe not, they might be too good to resist). These... Read More
Ingredients You Need for Apricot, Coconut and Cashew Bars [Vegan, Gluten-Free]
How to Prepare Apricot, Coconut and Cashew Bars [Vegan, Gluten-Free]
- Line an 8 inch square baking pan with parchment or wax paper and set aside.
- Blend the drained cashews in food processor or high-power blender until you get a cashew-meal type of consistency. Set aside.
- Place the dried apricots and dates (soak beforehand, then drain if you don't have a high-speed blender) in a food processor or blender and blend until you get a paste. Add all other ingredients to the apricot/date mixture and process until well combined.
- Add the blended cashews to the mixture and blend until combined.
- Firmly press the final mixture into the baking pan, using your hands or a spatula to create a flat, even top.
- Place the pan in the freezer for one hour, then remove and cut into whatever size bars you desire. I find that squares work great for sharing with larger groups of people.
- Place in an airtight container and store for at least a couple of weeks in the fridge.
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How many cups of oats?
What exactly is a Turkish apricot and is it different then other apricots?
I made this with a fine layer of vegan dark choc spread over the top. Yum