Apricot Snack Bars


These are so freakin' TASTY! They are the perfect afternoon treat (with my third espresso of the day...) They have a ton of fiber and heart-healthy fats that will hold you over till dinner and the optional collagen is a nice boost for your hair skin and nails. Don't fuss over the brand, it's all basically the same product. I use Great Lakes Collagen daily and my skin is getting sick of compliments. Trust me; Get the collagen! Then make these bars. 



makes 32 cookies 

  • 24 dried apricots
  • 3 T. coconut oil
  • 2 T. almond butter
  • 3 T. maple syrup or coconut nectar 
  • 1 tsp vanilla extract
  • 1 tsp. salt
  • 2 cup unsweetened coconut chips
  • 1/2 c. almond meal
  • 1/2 c. cashews
  • 1/2 c. pecans or walnuts
  • 3 T. chia
  • 1/4 C collagen 


1. Preheat oven to 300F. Combine the wet ingredients (through vanilla) in a food processor. pulse until well combined and dough-like (It will be gummy/super sticky).

2. Add the rest of the ingredients, processing on high until well-combined and no chunks of nuts are visible. Periodically scrape down the side of the processor to make sure everything is getting mixed. 

3. line a 9 X 9 in. baking square with a piece of parchment paper, sides hanging over. Press the apricot bar dough into the pan, making the top as flat as possible.

4. Bake 25-30 minutes at 300F. Edges and top will begin to brown. Remove from oven and let cool completely, in the pan on wire cooling rack. (This will take TIME!) 

5. Once cool, pull out of pan by parchment paper edges and cut with a sharp knife. 

Store in fridge up to one month, freezer up to 6 months


Pro tip: Cutting triangles helps to keep the lines straight