Apricot Vanilla Cashew Bars

Ingredients

• Cashew nuts

  Nuts, raw

  1 cup or 137g

• Apricots, dried

  Sulfured, uncooked

  1 cup, halves or 130g

• Dates

  Medjool

  2 date, pitted or 48g

• Cashew butter

  Nuts, plain, without salt added

  1 tbsp or 16g

• Vanilla extract

  1 tsp or 4g

• Salt

  Table

  1 dash or 0.4g

• Coconut meat

  Nuts, dried (desiccated), sweetened, flaked, packaged

  4 tbsp or 21g

Directions

1. Line a 9 x 5-inch loaf pan with parchment paper.
2. Place the cashews in a food processor and pulse until finely chopped, leaving some small chunks. Add the apricots, dates, cashew butter, vanilla extract, and salt, then pulse until the mixture begins to stick together.
3. Transfer the mixture to the prepared loaf pan. Use a sheet of parchment paper to press and flatten the mixture evenly with your palm. Sprinkle the shredded coconut on top and cover with parchment paper.
4. Refrigerate the covered bars for 1 hour before slicing into individual bars. Enjoy!