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Chewy Apricot Almond Granola Bars with Dark Chocolate | Living Healthy in Seattle

Chewy Apricot Almond Granola Bars with Dark Chocolate

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Prep Time 10 minutes
Chilling Time 1 hour
Total Time 1 hour 10 minutes
Servings: 8
Ingredients Method

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

Method
 

  1. In a medium-large bowl, stir the oats, chopped almonds, hemp hearts, coconut flakes, cinnamon, and salt together.
  2. 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.)
  3. 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.
  4. Press the mixture into a parchment lined 9x4 pan. Freeze for one hour.
  5. Slice into 8 bars, then drizzle with melted dark chocolate and sprinkle with salt. Wrap and store in the fridge.