- 170g/1 cup dried apricots
- 140g/1 cup raw cashew nuts
- 25g/1/3 cup unsweetened desiccated coconut
- 1 1/2 tsp vanilla extract
- 1 1/2 tsp coconut oil
Line the base of a small baking tin (9” by 5” is good but it doesn’t need to be exact – it depends how thick you like your bars to be) with parchment paper and grease with oil. Blitz the dried apricots in a food processor until very finely chopped- almost pureed. Add the remaining ingredients and pulse until combined and the cashews are coarsely chopped. Press into the tin evenly, cover with plastic wrap and chill until set. Once set cut into bars.