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 also got the approval of non-vegans and vegans alike, so what are you waiting for? Try making them for yourself, and use different dried fruits in the recipe if you are feeling adventurous!
Apricot, Coconut and Cashew Bars [Vegan, Gluten-Free]
- 1 cup dried Turkish apricots
- ½ cup raw cashews (soaked and drained)
- ¾ cup shredded unsweetened coconut
- ⅓ cup rolled gluten-free oats
- 4 dates, pitted
- 1 TBS melted coconut oil
- 2 TBS hemp seeds
- pinch of salt
- 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.