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| Fruit, nuts, chocolate, coconut, oats and salt. What could be better? |
1/2 c raw pecans halves
1/4 c unsweetened coconut + more for sprinkling
1/4 c quick oats (If you need this recipe to be gluten free, choose GF oats)
sea salt
1 1/2 oz melted dark chocolate (80% or more cocoa content)
Preheat the oven to 350 and break the pecan halves into pieces. Pour the oats and the coconut onto a cookie sheet and then pour the pecan halves on top. Bake for 5-6 minutes until toasted and aromatic. Be careful not to burn. When done, take out of the oven and cool to room temperature.
Meanwhile, put the apricots in a food processor with a dash of the salt. Pulse until sticky and ground. Cool the toasted stuff and then mix into the apricots until well blended.
Line a pan with parchment paper and then press the mixture into the pan until flat. (In my household, thinner bars are more popular, so I use a large pan.)
Drizzle the chocolate over the bars and then sprinkle with coconut. Refrigerate for 15 minutes or until firm. Remove and slice into bars. I store these in an airtight container in the fridge.
