Sometimes I Veg - Easy Apricot Squares

Ingredients

3/4 cups whole raw almonds

3/4 cups raw cashews

2 cups regular oats (for Gluten-free, use GF oats)

1/2 tsp kosher salt

13 Medjool dates, pitted and roughly chopped

1-2 tbsp coconut oil

12 oz dried apricots

3 dates

1/2 cup water

Instructions

Line a square pan with parchment paper.

In a food processor, process the almonds, cashew, salt, and oats until a fine crumble forms.

Add in the dates and process until crumbly again.

Melt the coconut oil and add to the mixture and process until sticky. Adjust oil if you feel it is too dry. (I found that I didn’t need much)

Remove dough from the processor, set aside 3/4 cup of the mixture for later.

Press the mixture very firmly and evenly into the pan.

Place your apricots, 3 dates and water in processor and process until a paste forms. Stop and scrape down the sides of the bowl often.

Scoop out the apricot mixture onto the crust and gently spread until even.

Sprinkle on the 3/4 cup of mixture you set aside on top of apricot mixture and gently press down with fingers.

Refrigerate in the fridge until firm for at least 1 hour, preferably overnight. Can also be frozen before slicing.

Cut into squares and serve.

Store in the fridge or freezer.

Preparation time: 10 minute(s)

Number of servings (yield): 12