Chocolate Topped Nut & Fruit Bars
Meet one of my favorite healthy no bake bar recipes. Loaded with sweet and tart dried apricots,nuts, coconut and sweetened with dates. These bars are paleo, dairy-free, gluten-free, and perfect for healthy snacking any time!
Servings 12
Ingredients
- 1 cup cashews (raw or toasted)
- 1 cup almonds (raw or toasted)
- 1 cup dates, soaked 30 minutes and drained
- 1/2 cup dried apricots, roughly chopped
- 1/2 cup almond (or any other nut or seed) butter
- 1/4 cup sultanas or raisins
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
Chocolate Topping
- 1 cup chocolate chips
- 1 tablespoon coconut oil
Instructions
- Line a 7 x 5-inch baking pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the bars out easier for cutting.Place cashews and almonds into a food processor and process until broken down and crumbly. Add dates, apricots, sultanas, almond butter, coconut oil and vanilla and continue to process well combined and the mixture begins to stick together. Be careful not to over process as its nice to have texture variance and different sized “bits” in your nut bars.Spread the mixture evenly into your prepared tin with a spatula or back of a spoon and set aside.
Chocolate Topping
- Place chocolate chips and coconut oil in small dish and microwave at 50% power with 30 second bursts stirring between each one until melted and smooth.Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.Once melted, spread the topping over the slice and place in the fridge to set.When ready to serve, remove the bars from pan using the parchment paper handles and cut into 12 bars or more smaller squares.Store in fridge for up to 1 week or freezer for up to 3 months.