Recipe: Apricot Almond Bars

These bars are a perfect little snack to take along with you anywhere. I took a couple to my project management class last night. I often take these on flights and on road trips. I decided to make them the other day because I made the mistake of going into Bulk Barn while I was hungry and ended up buying apricots. I suppose there are worse things I could have bought at Bulk Barn while hungry! The candy aisle always gets me…

 This recipe is derived from a Whole Living recipe I found online. There are complaints that their bars fall apart, but I assure you that these ones don’t as long as you have good apricots that are a bit sticky, you do not want dried out apricots. Also, adding a bit of water helps to add to the tackiness.

Apricot Almond Bars

Makes 8, 1-inch squares

Ingredients

  • 2 cups dried apricots (approximately)
  • 3/4 cup natural almonds (approximately, you may also wish to toast your almonds)
  • 1/4 cup toasted unsweetened coconut, shredded
  • 1 tbsp water
  • 1/3 cup chocolate chips
  • 1 tsp sea salt

Instructions

  1. Place your apricots, almonds, coconut and water into a food processor and grind until well blended and all pieces are roughly the same size.
  2. Line an 8 x 8 inch pan with waxed paper (or parchment paper) and press the mixture into the pan. Place pan in the fridge.
  3. In a simmering double boiler, place your chocolate chips and sea salt.
  4. Stir frequently until chocolate is melted. Be careful not to over heat the mixture. You want it just to be melted, not hot!
  5. Take your pan out of the fridge and lift out the bars. Place your chocolate in a plastic bag and cut the tip off of the bag in order to pipe on the chocolate.
  6. Place the bars back in the pan and put the bars back into the fridge until the chocolate has hardened and cooled.
  7. Once cool. Remove your bars from the fridge and lift them from the pan. On a cutting board, cut bars into 8, 1-inch squares.

Store in an airtight container for up to a week.
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