Apricot Vanilla Cashew Bars
One of the most popular recipes from my book, Whole Food Energy, these grain-free apricot vanilla cashew bars are easy to make and can satisfy a sweet tooth any time of day! Whip up a batch to have on hand when you need something to balance your blood sugar in between meals. The mixture of sweet dates, crunchy cashews, and smooth nut butter makes the perfect base when combined with the delicious combination of flavors from the apricot and vanilla.
*Yield: 8 bars
1 cup cashews
1 cup unsulphered dried apricots
¼ cup pitted Medjool dates
1 tablespoon cashew butter
1 teaspoon pure vanilla extract
pinch of sea salt
shredded coconut to top
Line a 9 x 5-inch (23 x 12.5-cm) loaf pan with parchment paper.
Place the cashews in a food processor and pulse until finely chopped, with some small chunks remaining. Add the rest of the ingredients, except the coconut for topping, and pulse until the ingredients start to stick together. Do not process until smooth, as the texture helps the bars hold together.
Transfer the mixture to the prepared loaf pan and use a sheet of parchment paper on top to press and flatten evenly using the palm of your hand. Sprinkle the shredded coconut on top, then cover the pan with parchment paper. Place the covered bars in the refrigerator for 1 hour before slicing into 8 individual bars. Enjoy!
Excerpt from Whole Food Energy by Elise Museles. Courtesy of Barron’s Educational Series ©2016