Ingredients
- 12 dried apricots, unsweetened (about ½ cup)
- 1 cup raw pecans
- ⅓ cup raw pumpkin seeds
- ⅓ cup raw or dry roasted cashews
- ¼ cup dried shredded coconut
- ⅛ teaspoon Himalayan salt
- 1 teaspoon ground cinnamon
- 1 scoop Farmacy Super Simple Vanilla Grassfed Protein
- 1 tablespoon coconut oil
- ¼ cup almond butter
Method
Step 1
Soak the apricots in a bowl with boiling water and set aside for 5 minutes.
Step 2
Combine the pecans, pumpkin seeds, cashews, coconut, salt, cinnamon, and protein powder in a food processor and pulse 10 times, until fine and crumbly.
Step 3
Drain (and save) the apricot liquid. Add the apricots to the food processor along with the coconut oil and almond butter.
Step 4
Pulse the mixture while adding ¼ cup of the reserved apricot liquid, keep pulsing until the mixture begins to come together like a dough.
Step 5
Press mixture firmly into bar molds or an 8x8 inch parchment paper lined baking dish. Cover and refrigerate for 1 hour.
Step 6
If using a pan instead of molds: After chilling, remove from the pan and place onto a cutting board. Allow to sit for a couple of minutes to warm up, then cut into 12 bars. Store bars in an airtight container in the fridge for 2 weeks or in the freezer for up to 3 months.
Nutritional analysis per serving: Calories: 179, Total Fat: 15g, Saturated Fat: 3g, Cholesterol: 0mg, Sodium: 44mg, Carbohydrates: 8g, Fiber: 3g, Sugars: 4g, Protein: 6g, Net Carbs: 5g
