Dried apricots are rich in beta-carotene, an antioxidant that's key for healthy skin and eyes.
Yields: 6 bars
Prep Time time: 15 minutes
Cook Time time: 4 minutes
Chill time: 2 hours
Total Time time: 2 hours 19 minutes
Ingredients
- 1/2 honey
- 1/4 unsweetened flaked coconut
- 1/4 slivered almonds
- 1/2 chopped dried apricots
- 1 plus 1 tsp. cocoa nibs
- 1 unsweetened puffed rice cereal
- 1/2 vanilla extract
- 1 3/4 white chocolate
Nutrition
calories 237
fat 8g
saturated fat 4g
cholesterol 2mg
fiber 2g
protein 3g
carbohydrate 41g
sodium 11mg
iron 1mg
calcium 41mg
Directions
- Line a 9-by-5-inch loaf pan with parchment. In a small pan, cook honey over medium heat until reduced by half, 2 to 4 minutes. In a large bowl, combine coconut, almonds, apricots, cocoa nibs, puffed rice and vanilla; pour over hot honey. Mix with a wooden spoon until everything is well-coated. Spoon into prepared loaf pan and place another piece of parchment on top. Use your hands to firmly push mixture into all corners until surface is even. Refrigerate for 2 hours. Remove mixture from loaf pan, place on a cutting board, strip off parchment and slice into 6 portions. Melt chocolate in microwave on low power in 15-second increments, stirring between each, until melted, about 1 minute total. Pour into a pastry bag fitted with a small plain tip (or a ziplock bag with a corner snipped off) and drizzle over rice bars. Serve immediately, or store in an airtight container for up to 5 days.
