Categories: Breakfast, Snacks

Ingredients

• 1 1/2 cup almonds (or other nuts, raw or roasted but definitely unsalted)
• 1 generous cup Medjool dates, pitted
• 1 cup dried apricots (or other dried fruit like cherries, cranberries or dehydrated apples)
• pinch sea salt
• (optional add-ins: small amounts of lemon zest, lime zest, nut butter or cocoa powder)

Directions

1. Line an 8- or 9-inch square baking dish with parchment paper or wax paper. In a food processor, pulse the almonds until they are chopped (stop before they start turning into nut butter). Pour them into a bowl.

2. Process the pitted dates, dried apricots and sea salt until the dried fruits are mashed into a paste. They may try to ball up in the processor, in which case you’ll want to stop and break up the mixture with a spoon before continuing.

3. Break up the fruit mixture and add the nuts to the food processor. Process until the chopped nuts are incorporated evenly into the fruit mixture. Transfer the mixture to the baking dish, and use your hands to press it into an even layer.

4. Chill the baking dish in the freezer for at least 30 minutes, then use a sharp knife to cut the fruit-and-nut blend into squares or bars (I cut mine into 16 squares). Wrap each bar tightly for individual servings (see notes). These bars should last for a couple weeks at room temperature, but store them in the refrigerator or freezer for prolonged shelf life.

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