Monday, May 7, 2012

Chocolate-Apricot Nut Bars

The recipe suggests experimenting with different dried fruits and nuts so if you are not an Apricot or Almond fan, try your own favorites. 

Chocolate-Apricot Nut Bars  (Magazine)
1 1/2      cups dried apricots
1/2         cup raw almonds, toasted
2            tablespoons unsweetened shredded coconut, toasted
              coarse salt
1/2         oz. dark chocolate, melted

Pulse apricots, almonds, 1 tablespoon coconut, and a pinch salt in a food processor until finely ground.

Line a 9 x 5 loaf pan with parchment leaving an inch overhang on all sides.  Transfer mixture to pan and press firmly to form a rectangle.

Use parchment overhand to remove from pan. Drizzle mixture with chocolate and sprinkle with remaining coconut.

Transfer to the refrigerator and leave until firm, about 15 minutes.  Slice into six bars.  Store in an airtight container for up to 5 days.

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