Super simple, raw, vegan, gluten free, and refined sugar free!

7 Ingredient Raw Apricot Bars



>> 360 g (3 cup) raw almonds
>> 275 g (3 cup) gf oats
>> 10 ml (2 teaspoon) sea salt
>> 125 ml (½  cup) melted coconut oil
>> 80 g (20) pitted medjool dates


>> 170 g (30) pitted medjool dates
>> 170 g (30) dried apricots
>> 225 ml  (1 cup) warm water
>> 5 ml 1 teaspoon vanilla (optional)
>> 5 ml 1 teaspoon cinnamon (optional)


  1. In a food processor, combine crust ingredients. Mix until you have a dough that looks coarse and sticks together when you squeeze it. If it is not sticking together, add a few more dates.

  2. Set aside 1 ½ cup of this mixture to use as topping

  3. In the food processor a blender, combine filling ingredients. You may have to scrape down the sides a few times. You want some texture remaining, but mostly a smooth jam-like mixture.

  4. Line a pan with plastic wrap. You could use a 8x8 baking dish or a loaf pan, or a tart pan. Whatever you want. 

  5. Press the crust in to the pan creating a smooth, even, firm, layer.

  6. Then create a smooth layer of the filling.

  7. Finally, top with remaining crust that was set aside. You can push it gently, but you want this top layer to be a bit fluffier and crumbly.

  8. Cover and freeze overnight. Thaw the next day and cut into squares while still a little frozen (this will make it easier to work with)

  9. Serve cold. Awesome with dairy free ice cream! These bars will keep for several days in the fridge or for months wrapped in the freezer. Enjoy!


Karley RayComment