2/3 cup dried apricots
3/4 cup Medjoul dates
2 tbsp raw honey
1 tbsp vanilla extract
1 and a ¼ cups spray free Almonds
3/4 cup shredded coconut
3/4 cup rolled oats
3/4 cup dried cranberries
1/3 cup pumpkin seeds
1/4 tsp sea salt
1. Place the apricots, dates, honey and vanilla in a food processor and blend until it becomes a paste. Use a spatula to scrape down the sides as needed.
2. Add the almonds, coconut, oats, cranberries, pumpkin seeds and salt and pulse several times until incorporated. Depending on the size of your food processor, you might have to do this in two batches. Don't over-process, it’s nice to see large pieces of fruit and nuts.
3. Press the mixture firmly onto a baking pan lined with baking paper.
4. Put the pan in the fridge or, if you have a dehydrator, in the dehydrator for 6 hours.
5. Cut into desired pieces
Store in an airtight container in the fridge. These will keep for 2 weeks.