NO-BAKE APRICOT ALMOND BARS
SERVES 8 BARS
FOR THE BARS
1 1/2 cups (240 g) dried apricots
1 1/2 cups (210 g) raw almonds
1/2 cup (70 g) raw sunflower seeds
2 tbsp.(30 ml) maple syrup
1/8 tsp. salt
FOR THE DRIZZLE
1/4 cup (45 g) vegan white chocolate chips
2 tbsp.(30 g) plain non-dairy yogurt
NUTRITIONAL VALUES
Calories: 178kcal
Fat: 12.2g (1.6g S.Fat)
Carbs: 14.4g
Protein: 5.1g
Sugar: 8.7g
Sodium: 55mg
METHOD
TO MAKE THE BARS
In a food processor, combine the apricots, almonds, sunflower seeds, maple syrup, and salt. With an S-blade, cut the mixture until it resembles large grains of sand and sticks together when pinched.
Set aside the bar mixture in an 8-inch (20.5-cm) square or 6 x 10-inch (15 x 25-cm) baking dish lined with parchment paper.
TO MAKE THE DRIZZLE
In a microwave-safe bowl, combine the white chocolate chips. Microwave for 45 to 60 seconds, or until completely melted. Whisk the yoghurt into the bowl until smooth, then drizzle over the bars.
Allow the drizzle to set in the baking dish for 15 minutes before serving. Then cut into 8 equal bars, which you can wrap separately in wax or parchment paper for later snacking or serve right away. When not in use, keep these bars in the refrigerator.
Set aside the bar mixture in an 8-inch (20.5-cm) square or 6 x 10-inch (15 x 25-cm) baking dish lined with parchment paper.
Allow the drizzle to set in the baking dish for 15 minutes before serving. Then cut into 8 equal bars, which you can wrap separately in wax or parchment paper for later snacking or serve right away. When not in use, keep these bars in the refrigerator.
