Ingredients:

  • 1.5 cups (225g) dried apricots, unsulphured and pitted
  • 1 cup (140g) raw almonds
  • 1/4 cup (30g) almond flour
  • 2 tbsp (30ml) maple syrup
  • 1 tsp (5ml) vanilla extract
  • 1/2 tsp (2g) ground cinnamon
  • 1/4 tsp (1.5g) fine sea salt

Instructions:

  1. Place the raw almonds in the food processor and pulse until they reach a coarse, mealy consistency.
  2. Add the dried apricots, cinnamon, and sea salt to the processor. Blend on high until the apricots are broken down and the mixture begins to clump together into a sticky, mahogany-colored dough.
  3. While the processor is running on low, drizzle in the maple syrup and vanilla extract. Scrape down the sides with a rubber spatula to ensure all almond flour is incorporated until the dough feels heavy and tacky.
  4. Line an 8x8 inch baking pan with parchment paper. Transfer the mixture to the pan and press down firmly until the surface is level. Chill in the refrigerator for 15 minutes.
  5. Lift the parchment paper out of the pan and use a sharp knife to slice the block into 12 equal rectangles.