Apricot Vanilla Cashew Bars

Ingredients

• Cashew nuts

  Nuts, dry roasted, without salt added

  1 cup, halves and whole or 137g

• Apricots, dehydrated (low-moisture)

  Sulfured, uncooked

  1 cup or 119g

• Dates, deglet noor

  ¼ cup, chopped or 37g

• Cashew butter

  Nuts, plain, without salt added

  1 tbsp or 16g

• Vanilla extract

  1 tsp or 4g

• Salt

  Table

  1 dash or 0.4g

• Coconut meat

  Nuts, dried (desiccated), sweetened, flaked, packaged

  4 tbsp or 21g

Directions

1. Line a 9 x 5-inch (23 x 12.5-cm) loaf pan with parchment paper.
2. 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 but not fully smooth.
3. 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.
4. Place the covered bars in the refrigerator for 1 hour before slicing into individual bars. Enjoy!

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