No-Bake Apricot Dark Chocolate Granola Bars
8 ingredients · 15 minutes · 16 servings
Ingredients
1/2 cup Raw Almonds
1 1/2 cups Rolled Oats
1/2 cup Packed (110 g, pitted dates)
1/4 cup Drippy Almond Butter
1/3 cup Maple Syrup
1/2 tsp Sea Salt
1/2 cup Packed Dried Apricots (115 g)
1/2 cup Dark Chocolate Broken Into Small Chunks (or 1/2 cup dairy-free chocolate chips)
Directions
Pulse the almonds in a food processor until broken down into a crumbly consistency. It
should resemble a coarse flour but a few large chunks are totally fine.
Add the dates and apricots and process into a sticky, crumbly dough. Add the pieces of dark chocolate and pulse a few times until its further broken down and the chocolate is distributed.
Remove the mixture from the food processor and place in a large mixing bowl with the rolled oats and salt.
In a saucepan, gently heat the almond butter and maple syrup over low heat for a few minutes while stirring. Warm it just enough to stir into a smooth, creamy mixture. Don't boil or overheat or it will melt the chocolate when you add it to the mixing bowl.
Pour almond butter mixture into the bowl with the rest of the ingredients.
Line a 7-8 inch square baking pan with two overlapping strips of parchment paper long enough to stick out either side of the pan. Take a few minutes to firmly press the dough into the pan, really flattening and working into each corner.
Place in the freezer for an hour to firm.
Lift out of the pan and slice into 8 bars or 16 squares.
Store in a sealed container in the fridge for up to 2 weeks or freeze for up to 2 months. I recommend storing them in the freezer. They don't freeze solid so you can enjoy them straight from the freezer.
Reference: https://runningonrealfood.com/apricot-dark-chocolate-granola-bars/