Recipe: Homemade Larabars: Apricot Almond Bars

Ingredients

Line an 8- or 9-inch square baking dish with parchment or wax paper.
In a food processor, pulse the almonds until chopped but not turned into nut butter, then transfer to a bowl.
Process the dates, dried apricots, and sea salt until they form a paste, breaking up the mixture as needed.
Combine the fruit mixture with the nuts in the food processor and blend until evenly mixed.
Transfer the mixture to the baking dish and press it into an even layer.
Chill in the freezer for at least 30 minutes, then cut into squares or bars.
Wrap each bar tightly for storage; they can last a couple of weeks at room temperature or longer in the fridge or freezer.

Servings

Calories

150

Total fat

Total carbohydrates

20g

Total protein

Sodium

0mg

Cholesterol

0mg