Makes: 8 bars

Time: 10 minutes to make and 30 minutes to set


1 cup dried unsulphured apricots
3 tbsp coconut oil
1 heaped tbsp raw ginger honey ( alternatively you can use 1 tbsp of natural liquid sweetener and 1/2 tbsp fresh grated ginger. Or even ginger powder)
100g almonds (activated or raw)
90g oats (gluten free or ordinary)

To make

Place 80g almonds in a good quality blender and process until a large crumb forms, place the almonds into a bowl and set aside. Add the apricots, coconut oil, honey to the blender and blend until a paste forms. Add the rest of the dry ingredients to the blender and pulse until everything is incorporated. If the mixture still seems a bit dry add a teaspoon of water. Chop the remaining almonds and stir in for extra crunch. Press the mixture into a lined square baking tray. Mine was 8 x 8 but you can use a smaller one you'll just get thicker bars! Place in the freezer for half an hour then once sliced it can be stored in the fridge.