Chewy Apricot Almond Granola Bars with Dark Chocolate
Ingredients
- 1 1/2 cups rolled oats
- 1/4 cup roughly chopped toasted almonds
- 1/4 cup hemp hearts
- 1/4 cup toasted unsweetened medium-small coconut flakes (I use Bob's Red Mill)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon pink sea salt, or to taste
- 1/2 cup packed very soft dates (pits removed), I used noor deglet dates, medjool will work well too
- 1/2 cup packed very soft dried apricots (no added preservatives)
- 1/4 cup creamy/drippy salted almond butter (no added oil or sugar)
- 1 teaspoon pure vanilla extract
- Melted dark chocolate, for topping
- Pink sea salt, for topping
Instructions
- In a medium-large bowl, stir the oats, chopped almonds, hemp hearts, coconut flakes, cinnamon, and salt together.
- Pulse the apricots and medjool dates in a food processor until they form a smooth paste. A few bits/pieces are okay. (If your fruit isn't very soft, soak in hot water until it softens.)
- Fold the fruit mixture into the oat mixture, along with the almond butter and vanilla. Mix until well combined. Taste, and add more salt if you wish.
- Press the mixture into a parchment lined 9x4 pan. Freeze for one hour.
- Slice into 8 bars, then drizzle with melted dark chocolate and sprinkle with salt. Wrap and store in the fridge.