With racing season in full swing, it’s nice to have some extra bars stached in the freezer so I don’t have to worry come race day. I’ve been making a bunch of different bars to fuel for day-long races and this one is one of my favorite as it’s easy to bake, tasty and nutritious.
- 1½ cup almond meal
- 1 cup dates, pitted
- 1 cup dried apricots
- 1 tbsp coconut butter softened
- 2 tsp mandarine juice
- pinch sea salt
- 1 tbsp toasted sesame seeds
- In a food processor, pulse the pitted dates, dried apricots and sea salt until the dried fruits are mashed into a paste. They may try to ball up in the processor, in which case you’ll want to stop and break up the mixture with a spoon before continuing.
- Break up the fruit mixture and pour into a ball.
- Add the nuts to the dried fruits mixture.
- Mix with a wooden spoon until the almond meal is incorporated evenly into the fruit mixture.
- Add th juice and softened coconut butter until smooth.
- Line an 8- or 9-inch square baking dish with cling film.
Transfer the mixture to the baking dish, and use your a jar top to press it into an even layer.
- Sprinkle sesame seeds on top of the flatten mixture and fold in half.
- Reflatten and wrap in cling film.
- Chill the baking dish in the freezer for at least 30 minutes, then use a sharp knife to cut the fruit-and-nut blend into squares or bars. Wrap each bar tightly for individual servings.