Apricot Vanilla Cashew Bars
Who says simple can’t be satisfying? One of the most popular recipes from my book, Whole Food Energy, these grain-free apricot vanilla cashew bars are loaded with nutrients and lots of fun flavor! Whip up a batch at the beginning of the week to have on hand anytime you need a mood-boosting treat.
INGREDIENTS
Makes 8 bars
1 cup cashews
1 cup unsulphered dried apricots
¼ cup pitted Medjool dates
1 tablespoon cashew butter
1 teaspoon pure vanilla extract
pinch of sea salt
shredded coconut to top
Who says simple can’t be satisfying? One of the most popular recipes from my book, Whole Food Energy, these grain-free apricot vanilla cashew bars are loaded with nutrients and lots of fun flavor! Whip up a batch at the beginning of the week to have on hand anytime you need a mood-boosting treat.
INGREDIENTS
Makes 8 bars
1 cup cashews
1 cup unsulphered dried apricots
¼ cup pitted Medjool dates
1 tablespoon cashew butter
1 teaspoon pure vanilla extract
pinch of sea salt
shredded coconut to top
METHOD
Line a 9 x 5-inch (23 x 12.5-cm) loaf pan with parchment paper.
Place the cashews in a food processor and pulse until finely chopped, with some small chunks remaining. Add the rest of the ingredients, except the coconut for topping, and pulse until the ingredients start to stick together. Do not process until smooth, as the texture helps the bars hold together.
Transfer the mixture to the prepared loaf pan and use a sheet of parchment paper on top to press and flatten evenly using the palm of your hand. Sprinkle the shredded coconut on top, then cover the pan with parchment paper. Place the covered bars in the refrigerator for 1 hour. Enjoy!
Excerpt from Whole Food Energy by Elise Museles. Courtesy of Barron’s Educational Series ©2016
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