apricoI love a healthy snack in the afternoon, and my typical go-to snack is an Rx bar. Now that I’ve found this recipe, I certainly won’t be buying as many Rx bars. These bars are easy to make and they’re delicious. They call for protein powder, which I usually don’t have on hand, but one of my sons is home for the summer and he uses it, so I snagged a scoop to make these. Glad I did!
Apricot Nut and Seed Bars
Recipe from Dr. Mark Hyman
12 dried apricots, unsweetened (about ½ cup)
1 cup raw pecans
⅓ cup raw pumpkin seeds
⅓ cup raw or dry roasted cashews
¼ cup dried shredded coconut
⅛ teaspoon Himalayan salt
1 generous teaspoon ground cinnamon
1 scoop vanilla protein powder
1 tablespoon coconut oil
¼ cup almond butter
Line an 8×8″ baking dish with parchment paper, leaving some hanging over two edges.
Soak the apricots in a bowl with boiling water and set aside for a minimum of 5 minutes.
Combine the pecans, pumpkin seeds, cashews, coconut, salt, cinnamon, and protein powder in a food processor and pulse 10 times, until fine and crumbly.
Drain (and save) the apricot liquid. Add the apricots to the food processor along with the coconut oil and almond butter.
Pulse the mixture while adding ¼ cup of the reserved apricot liquid, keep pulsing until the mixture begins to come together like a dough.
Press mixture firmly into an 8×8 inch parchment paper lined baking dish. Cover and refrigerate for 1 hour. After chilling, remove from the pan and place onto a cutting board. Cut into 12 bars. Store bars in an airtight container in the refrigerator or freezer. I prefer mine in the freezer .These will last for to 2 weeks in the fridge and longer in the freezer, but they never last that long in our house.
Yield: 12 bars
