Paleo Apricot Bars
I’m always on the lookout for a healthy, easy kid snack! This one was so good that I barely got the picture at the end of this post before they gobbled it up (notice it’s a little blurry)! The bars are full of micronutrients, and they’re gluten free, dairy free, low glycemic, and Paleo friendly! Win, win, win, win, win. On a nutritional note, you can use whatever kind of nuts you want for the filling. I like to use at least half walnuts, though, because they provide more omega-3 fats, which are anti-inflammatory. The more I study health, the more I think inflammation is one of our biggest enemies!!! Make sure to eat flax, chia, walnuts, and fish to promote a healthy omega 6 to omega 3 ratio. Here’s the recipe:
For the Crust:
1 1/2 Cups Cashew Meal
1/4 Cup Coconut Flour
1 Egg
1/2 Tsp Sea Salt
1/4 Cup Xylitol or Coconut Sugar
1/4 Cup Melted Coconut Oil
Preheat oven to 350 degrees. Mix together all of the ingredients and incorporate well. I mixed the oil in before the egg, because the cold egg will unmelt the oil. Press the dough into a greased square baking dish, pushing it part way up the sides. Bake for about 15 minutes, or until golden brown. Let it cool while you make the filling.
For the Filling:
1/2 Cup Dates
1 Cup Dried Apricots
1/2 Cup Shredded Coconut
1/2 Cup Raw Cashews
1/2 Cup Walnuts
1 Tsp Vanilla
1/2 Tsp Sea Salt
1/4 Cup Coconut Milk (or more if you want a looser consistency)
Place all ingredients into a food processor and process until it gets to your desired consistency. You may like it chunky, but I got mine really smooth. Spread onto your prepared crust. Cut into squares and enjoy!!!
