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
- 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
- Place your apricots, almonds, coconut and water into a food processor and grind until well blended and all pieces are roughly the same size.
- 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.
- In a simmering double boiler, place your chocolate chips and sea salt.
- Stir frequently until chocolate is melted. Be careful not to over heat the mixture. You want it just to be melted, not hot!
- 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.
- Place the bars back in the pan and put the bars back into the fridge until the chocolate has hardened and cooled.
- 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.