Apricot Kissed Protein Bars. Seductive, right?
Well, I originally wanted to make these out of Plums and call them “Plumford Bars” in honor of scoring Mumford and Sons tickets for this month. (Oh freaking yes!)
Super psyched about it. And super psyched about the future of Plumford Bars. It’s like they need their own town. Moving on.
So, the husband and I are doing a lot of traveling this month and for the following 7 months. Cross country, actually. And, because of that, I’ve been working on some travel-friendly recipes that we can take with us on our trip(s). You know, like food that can be eaten at room temp and won’t get gross. Or squishy. Or melty, unless it’s a good thing. Or inappropriately congeal. Eck.
I came across this post by Emma Christensen for 3 ingredient energy bars. And, I’m thinking: travel ready, easy, and looks super simple. And, they’re basically an off-brand larabar. Can’t be beat fo’ sho’. Tried it. Loved it (mostly). But the texture was slightly off for my tastes. Like a good martini, I like it on the drier side.
So, the recipe below is an adaptation (but not like the movie). Sooo yum!
Apricot Kissed Protein Bars
1 cup raw almonds (you can use roasted, but they’ll change the taste slightly – more buttery and more in-depth. A raw almond is almost like a blank slate. A roasted one requires a good glass of red and a “cheese” board.)
1/2 cup dried apricots
1 cup dates
1 teaspoon vanilla extract
2 pinches salt
2 Tablespoons unsweetened shredded coconut (sweetened can be used; it’ll just be *sweeter*)
Directions: Combine all ingredients in a blender and *blend* until desired consistency is reached. You might have to stop it a few times to scrape down the sides to get an even consistency throughout. Next, get out an 8″ x 8″ baking pan (or one of similar size) and line it with plastic wrap. Transfer “dough” from blender to plastic wrap lined baking pan. WET YOUR HANDS (with water) and press down on the dough to spread it evenly throughout the pan. Next, cover pan and chill overnight (or, at least an hour – they hold up better that way). On day 2: remove pan from fridge and dough from pan (using the plastic wrap as a gurney). Cut into squares. At this point, you can individually wrap each, like I have done in the first picture, or leave them alone. Either way works. Store in baking pan (in refrigerator), covered.
*Bar Alternative: Instead of pressing dough into a baking pan and then later cutting into squares, you can also divide dough into 8 or 10 pieces and (Using WET HANDS) roll into balls. Or logs. Or planets. You decide.