YIELD: 12 BARS
2 cups of dates
1 ½ cups large rolled oats
1 cup almonds, toasted and chopped
¾ cups of coconut, unsweetened
Dash of salt
3 tsp vanilla paste
¾ cup sunflower seeds
¾ cup dried apricots
½ cup water
Preheat oven to 350 F and prepare a 9-inch by 9-inch tray with parchment paper. Bring ½ cup of water to a boil.
While the water is boiling, pit dates by using a small serrated or pairing knife. Slice the date lengthwise and when you make contact with the pit, pull the date apart to remove.
When the oven reaches 350 F, place almonds on a baking sheet and toast for 5 to 10 minutes, or until they turn a deep golden brown and become aromatic. Let cool. While the almonds toast, puree pitted dates with boiled water in a food processor.
Roughly chop apricots and almonds when they are finished toasting. In a large bowl or flat surface, knead all ingredients (large rolled oats, almond, coconut, salt, vanilla paste, sunflower seeds, dried apricots) with pureed dates by hand. Once combined, roll mixture onto tray with parchment paper and store in fridge until cold and set. Ensure it is laid flat and evenly mixed.
Once chilled, flip the tray onto a cutting board and trim edges for a straight line. Cut bars into 1 1½ x 3 ½ inches. Tightly seal and store in fridge or freezer for up to 10 days.