Apricot and Pistachio Bars
Ingredients
6
Kowalski's Organic Medjool Dates, pitted
1 cup
roasted and salted shelled pistachios, chopped
¾ cup (about 36)
Kowalski’s Dried Apricots, chopped
1 tbsp.
Kowalski's Pure Honey
¾ cup
white sesame seeds
- freshly ground Kowalski's Sea Salt, to taste
Directions
- Pulse dates in a food processor until finely minced and mixture just starts to cling together.
- Add pistachios, apricots and honey; pulse several times until nuts and fruit are finely chopped but small bits are still visible.
- Transfer mixture to a medium mixing bowl; add sesame seeds. Using clean hands, mix seeds into fruit mixture (as if you were mixing meatloaf).
- Press mixture into a rough square between 2 sheets of waxed paper; use a rolling pin to roll mixture into a 7" square approx. ¼" thick.
- Remove top sheet of waxed paper; use the dull side of a butter knife to form clean edges.
- Lightly sprinkle with sea salt. Cut into 1 ⅛" x 2 ¼" bars; wrap individual bars in waxed paper.
- Store at room temperature in a tightly covered container for up to 1 week.
Nutrition note:
- This recipe is a good source of fiber, copper and the antioxidant manganese.
