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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

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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 3/4 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.

ITEMS IN THIS RECIPE

Madagascar Pure Vanilla Extract (Organically Sourced)

65

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Kosher Salt

48

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Ghost Pepper Salt

188

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