- 1
- 15 mins
- 45 mins
Ingredients
- 1 cup organic dried apricots
- 1 cup almonds (preferably activated)
- 1 cup sultanas
- 1 cup coconut flakes
- 1/2 cup desiccated coconut
- 1/2 cup pitted dried dates – ground fine
- 1/2 cup goji berries
- 1/2 cup pepitas (pumpkin seed kernels)
- 1 tsp mesquite (optional)
- 1/2 tsp each of ground cinnamon and vanilla powder or paste
- 1/2 cup coconut sugar
- 1/3 cup honey, agave or maple syrup (don’t use honey for vegan)
- 1/3 cup coconut oil
Preparation
Step 1
Preheat oven to 150
Roughly chop the almonds and apricots in a blender or food
processor until you get large even chunks, this is best done on a low speed to
maintain control of the texture. Don’t let it get too fine although it wouldn’t
really matter if it accidently does.
Add apricots and almonds to a large mixing bowl with the
remaining ingredients except the sugar, liquid sweetener and oil. Stir the mix
to evenly combine and distribute the powders.
Add the coconut sugar, liquid sweetener and coconut oil to
a small pot on medium to melt and dissolve stirring while it heats up. Once the
coconut sugar had dissolved pour the liquid over the mixture and stir to
combine then spread out onto the baking tray and bake for 30 minutes.
Redistribute the mixture every 10 minutes so that the edges don’t burn and to
encourage even baking to achieve a crunchy texture throughout.
Once done remove from the oven, let cool for 10 minutes
then while still warm give it a gentle stir to break it up so that you have a
finer mix. If left you will get big chunks that will need to be broken up. Both
are nice.
Healthy food is my passion, my kitchen is my happy place, exercise is my meditation, creating healthy alternatives to feed friends and family is what makes me tic!! Please enjoy my creations with guiltless pleasure.
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