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Back to school homemade snack bars

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Homemade Apricot Almond Snack Bars

Makes 8 (4-inch) bars 

1 (12 oz.) bag dried apricots

3/4 cup almond butter

1/2 cup rolled oats

1 cup toasted raw coconut

1 tablespoon vanilla extract

In a food processor, add apricots and blend until pureed. Add in almond butter, rolled oats, coconut, and vanilla extract.  Blend until mixture forms a thick paste.

Place mixture in a small, square cake pan. Press to mold into pan.  Freeze for 20 minutes and cut into small bars.

Bars can be stored in the refrigerator for 1-2 weeks or in the freezer for up to 3 months.  

Recipe featured in Target To Table.