Easy-to-make, kid-friendly, no added sugar, gluten-free and a QUICK snack to whip up!
1 Cup dried Apricots
1 Cup unsweetened shredded coconut
2 Cup Almond meal/flour
1/2 tsp sea salt
1/4 tsp baking soda
2 large eggs
1 tbs vanilla extract
Preheat oven to 350*. Line an 8" square baking pan with parchment paper. In a large food processor (I did it in my blender), blend the apricots and coconut until crumbly. Pulse in the almond flour. Pour mixture into a large bowl and stir in remaining ingredients until well combined. Press mixture into pan. Bake for 20-25 minutes until firm. Let cool for in pan for approx. 1 hour, then lift out and cut into squares. Enjoy!
reprinted from www.yogajournal.com