|► Makes 8 Bars|
|FOR THE BARS:
1 1/2 cups (240 g) dried apricots
1 1/2 cups (210 g) raw almonds
1/2 cup (70 g) raw sunflower seeds
2 tablespoons (30 ml) maple syrup 1/8 teaspoon salt
FOR THE DRIZZLE:
1/4 cup (45 g) vegan white chocolate chips
2 tablespoons (30 g) plain non-dairy yogurt
|TO MAKE THE BARS:
Place the apricots, almonds, sunflower seeds, maple syrup, and salt in a food processor. Process with an S-blade until the mixture resembles large grains of sand and will stick together when pinched.
Press the bar mixture into the bottom of an 8-inch (20.5 cm) square or 6 x 10- inch (15 x 25 cm) baking dish lined with parchment paper and set aside.
TO MAKE THE DRIZZLE:
Place the white chocolate chips in a microwave-safe bowl. Microwave them for 45 to 60 seconds, or until they are melted. Add the yogurt to the bowl and whisk together until smooth, then drizzle over the bars.
Refrigerate the baking dish for 15 minutes to allow the drizzle to set. Then slice into 8 equal bars, which you can wrap separately in wax or parchment paper for snacking later or serve immediately. Store these bars in the refrigerator when not serving.