Cashew Granola Bars with Coconut and Apricots

🧂 Ingredients

• ¾ cup dates

  (about 10)
• 2 cups old-fashioned oats
• ¼ cup almond butter
• ¼ cup agave or maple syrup
• ½ cup coconut flakes
• ⅔ cup cashews

  (chopped)
• ⅓ cup dried apricots

  (chopped)

Instructions

• 1 Preheat the oven to 350°F (175°C). Spread oats on a baking sheet and toast for
  10 minutes, or until slightly golden. This step is optional.
• 2 Process the dates in a food processor until they form a sticky dough. If your
  dates are dry, soak them in hot water for 10-15 minutes, then drain before
  blending them in the processor.
• 3 In a large bowl, toss together the toasted oats, coconut flakes, chopped
  apricots, and cashews. Then add the date dough to the bowl.
• 4 If your almond butter is thick, warm it with the agave on low heat in a small
  saucepan or microwave until softened.
• 5 Pour the almond butter mixture into the bowl with the oats and mix well using a
  rubber spatula or your hands.
• 6 Press the mixture into a parchment-lined or nonstick 8x8-inch pan, flattening it
  as much as possible.
• 7 Refrigerate for about an hour, or place in the freezer for 15 minutes for
  quicker setting.
• 8 Once firm, turn the pan over onto a cutting board and remove the solid square.
• 9 Cut into 10 bars and enjoy!

Nutrition Info