Apricot & Cashew Bars

Recently Ben has been requesting there be more baked and raw treats on rotation for his work lunches. As the days become longer and warmer, his lunches generally get lighter. It's not like there is never a-baked-something on hand, let's be honest, he doesn't always know where to look!

These bars are delightful - beating any shop bought nut bar, hands-down!

I defiantly recommend getting a good quality and preferably organic cashew, as it adds a wonderfully creamy texture - when Ben first tried these he thought they had white chocolate in them - although that's not a bad idea, there is just a handful of wholesome, raw ingredients. Free of gluten, grain, refined sugar, dairy and eggs. 

Give them a go, feel free to mix things up - add in a little chocolate, replace the apricot with goji berries or your favourite dried fruit - just keep the dry/wet ingredients consistent and you'll create a wonderfully dense bar and chewy bar. 

1 1/2 cup cashew nuts - I like to buy split cashews
1/2 cup dried apricot - finely diced 
1 tbsp chia seeds 
1 tbsp pumpkin seeds 
1 tbsp desiccated coconut 
1/4 cup coconut oil, melted in warm water 
6x dates, stones removed 
Line a small dish with grease proof paper, the dish I use is 15x20cm.
Place first five ingredients into a medium sized mixing bowl, stir and set aside.
Place next four ingredients into a high speed blender and pulse until dates have pureed and everything is well combined.
Stir the wet mixture through the dry ingredients.
Transfer into prepared dish, pressing down firmly with a spatula or the back of a spoon.
Place into fridge for several hours, before slicing with a sharp knife.
Store in the fridge and consume within a week.
Makes approx. 8 generous bars, or 16 snack bars.

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