When you taste this raw, low-sugar, vegan treat, you'll wonder how something so delicious can be so good for you. These make a great dessert but can also pass for a morning or afternoon energy snack.



Ingredients

Directions

Line a 9x9-inch pan with wax paper. In a blender or food processor, combine 2 cups of the almonds with agave, coconut oil, vanilla extract and kosher salt. Blend until smooth. In a separate bowl, combine the oats with ¾ cup of the shredded coconut, half of the remaining chopped almonds, apricots (or other dried fruit) and chia seeds. Stir almond-agave mixture into the dry ingredients. Spread mixture into prepared pan. Cover top with another piece of wax paper and mixture press evenly into pan. Remove wax paper and spread or drizzle melted chocolate evenly over the top. Sprinkle with remaining shredded coconut and chopped almonds. Lightly dust with Ghost Pepper Salt (if using). Let set at room temperature overnight uncovered. Slice into bars and serve. Store, sealed, in an airtight container.

Yields

About 25 bars

Thanks To

Sharon Moore, Savory Spice Shop—Oklahoma City, OK customer

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Savory Spice Shop Ingredients
Vanilla Extract Organic Madagascar -2floz $9.95
Salt Kosher $6.65
Chia Seeds, Black 2 floz bottle $4.75
Ghost Pepper Salt 1 oz bag $3.45

Nutrition

Dairy-Free
Vegan
Vegetarian

Items in this Recipe

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