Have you ever been sample suckered at Costco? You know, where you are innocently pushing your cart around when some sweet old lady hollers at you to come and sample her one by one inch square of a microwaved frozen bean burrito? And then because you are starving it actually tastes amazing so you mindlessly put the 50 pound bag of frozen bean burritos in your cart? Then you get home, and as you are trying to find space in your freezer for the previously mentioned 50 pound bag, you remember you are the only one in your family who will eat these? If this has happened to you, then yes, you have been sample suckered.
So I bought a really big bag of dried apricots at Costco last week. I wasn’t exactly sample suckered, I just didn’t realize how big the bag actually was because everything is so big at Costco I had nothing average sized to give it any kind of proportion. Know what I mean? So since I had such an overabundance of dried apricots, I decided to use them in a recipe. I’ve always liked eating a handful almonds and dried apricots as a quick snack, so I thought these flavors would be a winning combo.
These No Bake Apricot Almond Bars and really quick and easy to make and very healthy too – the perfect homemade bar for breakfast on the go or an afternoon snack. They were inspired by the Larabar (but cost a lot less), which are simply made from pureed dates and nuts. Instead of using dates, I pureed my dried apricots. I also added a bit of coconut oil, toasted coconut, and raw almonds. I like keeping these in the freezer so that when I eat them on the go they are nicely chilled. It’s hot here folks! Even right out of the freezer, they have a nice chewy texture.
So next time you are at Costco, watch out for those sweet sample ladies and stick to the list! Or not, and in that case, enjoy your bean burritos!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen
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- 3/4 cup coconut flakes
- 2 cups raw almonds
- 1 1/2 cups dried apricots
- 2 tablespoons coconut oil
- 1/2 teaspoon salt
- Preheat your oven to 350 degrees.
- Spread your coconut on a baking sheet and bake for 3-5 minutes. Watch closely, when most of the coconut is lightly browned, remove it from the oven and cool.
- In a high power blender (I used my Blendtec Twister Jar), or food processor, blend or pulse almonds until they are finely chopped.
- Pour the almonds into a medium bowl.
- Next, process or blend your dried apricots with the coconut oil and salt until you have a smooth paste.
- Pour the apricot paste into the bowl with the almonds and add your toasted coconut. Mix together until everything is combined.
- Line an 8×8 inch container or baking dish with parchment paper and scoop the apricot almond mixture into the dish. Press it firmly into the dish using another piece of parchment paper.
- Cover and freeze the bars for 2-3 hours, then lift the parchment paper out to cut into bars using a sharp knife.
- Return to the freezer, or keep them cold in the fridge.
- Serving Size: 1 Bar
- Calories: 284
- Sugar: 17g
- Sodium: 158mg
- Fat: 19g
- Saturated Fat: 5.9g
- Unsaturated Fat: 12.5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 6.9g
- Cholesterol: 0mg