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.