Apricot and coconut bar

Name: Apricot and coconut bar
Cook time: 20 min
Total time: 1 h 20 min
Yield: 20
Ingredients: 600 g dried soft apricots; 30 g tender oats; 15 g puffed quinoa; 80 g + something Coconut flake; 1 TABLESPOON Almond paste (glass); 2 TABLESPOONS Oat milk; 30 g Pistachio kernels

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

Full speed ahead with our fruity nibbles against the lurking afternoon low - completely without crystal sugar, but full of brain food like oatmeal and quinoa.

COOK TIME
20 mins

TOTAL TIME
80 mins

Ingredients

Servings: 20

600 g dried soft apricots
30 g tender oats
15 g puffed quinoa
80 g + something Coconut flake
1 TABLESPOON Almond paste (glass)
2 TABLESPOONS Oat milk
30 g Pistachio kernels

Directions

1
Finely chop the apricots in portions in the universal chopper. Knead well with oat flakes, quinoa, 80 g coconut flakes, almond paste and oat milk. Form the mixture into 2 strips (each approx. 30 x 8 cm).
2
Coarsely chop the pistachios. Sprinkle the strips with pistachios and some grated coconut. Chill for 1-2 hours. Take out and cut into bars.
3
TIP: For on the road: Wrap the bar in a piece of sandwich paper or in a strip of baking paper. Keep in a cool place for about 1 week.