Apricot & Coconut Bars

I’m so in love with this slice!

It’s so deliciously satisfying and really hits the spot if you’re after a sweet snack with your afternoon cuppa.

Packed full of goodness in the form of seeds, oats and nut butter, it’s full of fibre and omegas and the touch of chocolate on the top adds just the right amount of decadence.

I may or may not have made this three times in the last 3 weeks and eaten it all myself! Sorry, not sorry!

Print Recipe

Apricot & Coconut Bars

Course

sweets

Keyword

dairy free, Gluten free, raw, sugar free, vegan

Prep Time

5 minutes

Passive Time

10 minutes

Servings

slice pan

Ingredients

• 1 cup dried apricots, soaked
• 1 cup rolled oats
• 1/2 cup almond flour
• 1/4 cup sunflower seeds
• 1/4 cup pumpkin seeds
• 1/2 cup dessicated coconut
• 1/4 cup ground flaxmeal
• 3 Tbsp almond butter

Course sweets Keyword dairy free, Gluten free, raw, sugar free, vegan Prep Time 5 minutes Passive Time 10 minutes Servings slice pan Ingredients 1 cup dried apricots, soaked 1 cup rolled oats 1/2 cup almond flour 1/4 cup sunflower seeds 1/4 cup pumpkin seeds 1/2 cup dessicated coconut 1/4 cup ground flaxmeal 3 Tbsp almond butter

Instructions

1. Line a slice tray with baking paper and set aside. Place apricots in a small bowl, cover with boiling water. Allow to soak for 5 minutes.
2. In the bowl of the food processor, add all dry ingredients and process to a fine crumb.
3. Add soaked apricots and almond butter and pulse to combine.
4. You should now have a mixture that should be able to be pressed into your slice tin. Press mixture down with your hands until even.
5. Melt the dark chocolate and drizzle over the slice.
6. Place the slice in the fridge to set for 1 hour before slicing into bars.

Recipe Notes

Slice will keep in the fridge for a week or the freezer for 3 months.