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Apricot Almond Vanilla Snack Bars // Choosing Raw
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Apricot, Almond, and Vanilla Snack Bars (gluten free)

Author - Gena Hamshaw


  • 1 1/2 cups almonds
  • 1/8 teaspoon salt
  • 8 dried apricots unsulphured is best
  • 1 teaspoon vanilla powder or 1 whole vanilla bean split and seeds scraped out (substitute 1 teaspoon vanilla extract)
  • 10 pitted medjool dates
  • 2 tablespoons dried unsweetened, shredded coconut
  • 1 tablespoon almond butter


  • Line the bottom of an 8x8 square baking dish with a square of parchment or wax paper.
  • Place the almonds, salt, and apricots in a food processor fitted with the S blade. Turn the motor on and process until the mixture is a course meal.
  • Add the vanilla, dates, coconut, and almond butter. Continue processing for about a minute, or until the mixture is sticking together. When you can squeeze a small handful together and it sticks easily, it's ready.
  • Press the mixture into the prepared baking pan. Transfer to the fridge for 1 hour to allow the bars to firm up. Cut into 12 bar shapes. I like to wrap the bars in wax paper and then keep them in the fridge for when I'm ready to eat.