Makes around 40 bite-sized bars or 12 larger
You can of course swap the almonds for other nuts and the grapefruit juice for any other citrus juice. If you have a very powerful blender or very soft apricots, you don’t have to soak them.
1 1/2 cup (250 g) dried apricots
1 cup grapefruit juice (approx. 1 grapefruit)
1/2 cup (100 g) roasted almonds
2 tbsp dried shredded coconut (unsweetened)
- Start by soaking the apricots in 1 cup grapefruit juice for 3 hours.
- Roast the almonds on 300F (150°C) for 7-8 minutes. Remove from the oven (leave the heat on), and add them to a blender or food processor. Pulse for 20 seconds, until the almonds have turned into a coarse flour. Pour it in a cup and set aside.
- Add the grapefruit soaked apricots to the blender, together with half of the remaining juice. Pulse until everything has turned into a sticky mess. If the apricots won’t blend, try adding some more of the remaining juice.
- Add the almonds and the shredded coconut to the blender and pulse until everything is combined into a sticky mixture.
- Line a baking sheet with parchment paper and spread the mixture out on it. Use a spatula to form the mixture into a rectangle, around 1/2 inch (1 1/2 cm) high.
- Bake on 300F (150°C) for 20 mins. Remove from the heat, cut them into preferred size and put them back into the oven for 7-8 minutes more. Keep an eye on them so they don’t burn.
- When warm they will still be a bit loose. But if you wait until they cool off they will become firmer.
- Wrap them in wrapping paper and store in an airtight container in the fridge. Eat them within a week.