I came across this recipe in the April 2012 issue of magazine Whole Living, on page 62. Be forewarned though when looking for dried apricots that not all brands are equal. If you can source or afford them, go for organic or all natural ones or at least read the label. It is hard to find ones without sulfur dioxide and potassium sorbate and some brands contain much worse. I adapted the recipe and didn’t toast the almonds or coconut, although using melted chocolate on top does make the bar not raw anymore. Ah well. If you want to stay raw then leave the chocolate off or add raw cacao nibs to the mix and blend in.
- 1½ cups dried apricots (8 to 9 ounces)
- ½ cup raw slivered almonds
- Pinch of sea salt (Pinch Dash Smidgen Measuring Spoons)
- 2 Tbsp finely shredded unsweetened coconut
- ½ ounce dark chocolate (chips work fine, see above on raw option)
Cut a piece of parchment paper to fit across a 9×5″ loaf pan width-wise, with plenty of overhang.
Process the apricots, almonds, salt and 1 Tablespoon of the coconut until finely chopped in a food processor.
Add to the pan and pack down firmly.
Melt the chocolate in a microwave, in 10 second intervals, until melted. Using a fork drizzle the chocolate over the bars, sprinkle on the remaining coconut.
Refrigerate for an hour, remove from pan using paper overhang, lifting out. Cut into bars and wrap. Store refrigerated tightly sealed.