Wednesday, 16/10/2019 | 10:18 UTC+0

Apricot Vanilla Cashew Bars

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Ingredients


  • 1 cup cashews

  • 1 cup dried apricots

  • 1/4 cup pitted Medjool dates

  • 1 tablespoon cashew butter

  • 1 teaspoon vanilla extract

  • Pinch of sea salt

  • Shredded coconut, for sprinkling, optional

Preparation

WATCH THE VIDEO: These Apricot Vanilla Cashew Bars Are Basically Dessert

1. Line a 9-by-5-inch loaf pan with parchment. Pulse cashews in a food processor until finely chopped with some small chunks remaining. Add apricots, dates, cashew butter, vanilla, and salt; pulse until ingredients start to stick together. (Do not process until smooth, as the texture helps the bars hold together.)

2. Transfer mixture to prepared pan and use a sheet of parchment to press and flatten evenly into pan. Sprinkle coconut on top, if desired, then cover pan with parchment or plastic wrap. Refrigerate for at least 1 hour before slicing. Store in an airtight container in refrigerator for up to 5 days, or freeze for up to 1 month. 


  • Active:

  • Chill:

  • Total:
  • Yield:
    8 bars

Nutritional Information

Calories per serving:
164
Fat per serving:
9g
Saturated fat per serving:
2g
Cholesterol per serving:
0mg
Fiber per serving:
2g
Protein per serving:
4g
Carbohydrates per serving:
20g
Sodium per serving:
35mg
Iron per serving:
2mg
Calcium per serving:
19mg

Good to Know


Dried apricots are an excellent source of beta-carotene, which is good for your eyesight.

This Recipe Is


From Whole Food Energy by Elise Museles. Copyright © 2016 by Quantum Books.

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