September 17, 2018 / Leave a Comment
1 cup gluten-free oats
1 cup blanched almond flour
1/4 cup organic unrefined coconut oil
2 tablespoons raw honey
1/2 teaspoon Celtic sea salt
1 cup dried apricots
2 tablespoons chia seeds
1/4 cup goji berries
3 tablespoons organic full-fat coconut milk
1 cup dried dates, pitted
5 tablespoons organic full-fat coconut milk
1 teaspoon camu powder (optional; a great calcium source)
2 tablespoons carob powder
Combine oats, almond flour, coconut oil, honey, and salt in a food processor. Blend until incorporated and mixture starts to stick together. Pour the crust mixture into an 8×8 parchment-lined pan and press down to make flat and even.
For the middle layer, place apricots, chia seeds, goji berries and coconut milk in a food processor and blend until smooth. Spoon over the crust and spread evenly.
For the top layer, place dates, coconut milk, camu powder, and carob powder in the food processor and blend until smooth. Spoon over the middle and spread evenly.
You can keep bars covered on the counter for several weeks. Enjoy.