- 1 cup Sunsweet Dried Apricots
- I cup Raw almonds
- 3/4 cup Coconut shreds
- 2 TBS Almond butter
- 1/2 tsp Vanilla extract
- 1/4 tsp Nutmeg
Line a 9 x 5 inch loaf pan with parchment paper or plastic wrap. Combine all of the ingredients in a food processor except for the water. Process on low speed for several minutes stopping to scrape the sides of the bowl as needed.
Ingredients will start to come together after a few minutes. If you feel the dough is too dry add 1 Tbsp. of water at a time and continue to process until ingredients start to stick together (see photo above for visual examples).
Transfer the dough to the loaf pan and press down firmly into the bottom of the pan. Top with coconut shreds (pressing them lightly into the surface) then place the bars in the fridge for 30 minutes or freezer for 10 minutes.
After chilled, remove bars from pan. Cut into 8 bars or squares.
Store bars in refrigerator.