Apricot Cookie Larabars


1 c. Raw Almonds

1/2 c. Raw Cashews

1 c. Dried Apricots

3/4c. Dried Dates (pits removed)

*Note: fruit is not to be tightly packed in measuring cup.


Grind almonds and cashews in a food processor until finely ground, but have not turned into nut butter. Add dried apricots and dates, then process until mixture becomes cookie-dough consistency. This will take a while, and as tempting as it is, do not add water to the mixture. If you like crunchy cookies, add a 1/4c extra almonds at this point, and pulse until the almonds reach a crunchy consistency that you like.

Turn off the processor, remove the dough, and pack it into a small lightly oiled container, and place in the fridge. Or, you can mold it by hand, wrap it in plastic wrap, and place it in the fridge.

After about 1-2 hrs, you can remove it from the fridge and cut it into small bars. You can also dust the bars with tapioca starch/flour so that they do not stick.