1 1/2 cups dried apricots
1/2 cup raw almonds, toasted
2 tbsp unsweetened shredded coconut, toasted
Coarse salt
1/2 oz dark chocolate, melted
1. Pulse apricots, almonds, 1 tbsp coconut and pinch salt in food processor until finely ground.
2. Line a 9 x 5 inch loaf pan with parchment, leaving an inch overhang on all sides. Transfer mixture to pan and press firmly to form a rectangle.
3. Use parchment overhang to remove from pan. Drizzle mixture with chocolate and sprinkle with remaining coconut.
4. Transfer to refrigerator an leave until firm, about 15 minutes. Slice into six bars. Store in air right container or up to five days.
Source: Whole Living, April 12, 2012. P. 62.
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