Apricot-Walnut-Date Power Bars

By DreiFromBK

There is no added sugar in these crunchy, chewy bars from F&W's Kay Chun. For best flavor, be sure to use the California Blenheim apricots called for rather than other imported varieties.

Ingredients

• 1 1/2 cups extra-thick rolled oats
• 1 1/2 cups walnuts
• 1 cup dried California Blenheim apricots, coarsely chopped (5-ounces)
• 1 cup pitted Medjool dates (8-ounces)
• 1 cup toasted unsweetened flaked coconut
• 1/4 cup flax seeds
• 1/2 teaspoon kosher salt

Preparation

Step 1

Preheat the oven to 375°F.

Line a 9 X 9-inch metal pan with plastic wrap. Spread the oats and walnuts on 2 separate baking sheets; toast until golden, about 8 minutes for the walnuts and 15 minutes for the oats. Let cool, then finely chop the nuts.


In a food processor, puree the apricots and dates to a paste. Scrape into a medium bowl and stir in the oats, walnuts, coconut, flax seeds and salt. Press the mixture into the prepared pan and chill until firm, about 1 hour. Cut into 12 bars and serve.

Make Ahead:

The bars can be refrigerated for 1 week or frozen for 1 month.