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No Cook Apricot Chocolate Nut Bars
Ingredients
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4 ounces unsulphured, dried apricot halves, about 1 1/2 cups, cut lengthwise and then into 1/4" pieces
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4 ounces almond paste
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4 ounces dried cherries or dried fruit of choice
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1/4 cup coconut flakes, sweetened, lightly toasted, divided
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1 tablespoon honey, as needed
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pinch sea salt
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1/4 cup pistachio nuts, lightly toasted and coarsely chopped
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3 ounces dark chocolate, melted in the microwave and transferred to a zip-seal bag
Preparation
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Line an 8x8-inch baking pan with parchment paper, leaving a good inch overlapping at the sides to help remove the finished bars from the pan
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Pour boiling water over the dried apricots and allow to soak for 5 minutes, drain and spin out excess liquid in a salad spinner.
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Place almond paste into the bowl of a food processor fitted with the steel "S" blade. Process using pulse to break up.
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Add the cherries to the food processor and coarsely chop.
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Add drained dried apricots to food processor and pulse, add half of the coconut, followed by the honey, if desired, and salt.
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Pulse machine until ingredients are fairly finely chopped.
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Add pistachios and pulse just to incorporate.
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Press mixture evenly into parchment-lined pan.
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Cut a small hole in one corner of the chocolate filled zip-seal bag and pipe chocolate over the mixture in the pan.
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Sprinkle with remaining shredded coconut.
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Refrigerate for 30 minutes or until well chilled. Remove from pan, cut into 24 bars and serve.
