Apricot coconut bars with quinoa and white chocolate

Method

Chop the apricots in a food processor, add coconut oil and white almond butter and mix well. Add all the dry ingredients to a bowl and knead together with the apricot mixture. Now press into a square baking form and top with the couverture and a little bit of grated coconut.

Chill the bars in the refrigerator for two hours and then cut into smaller bars. The bars can be kept in the fridge for about a week.

Ingredients

results 20 bars

• 500 g Rapunzel whole sweet apricots
• 80 g Rapunzel Almonds roasted, ground
• 30 g Rapunzel whole grain quinoa popped
• 70 g Rapunzel Coconut grated
• 1 tbs Rapunzel white almond butter
• Pinch Rapunzel Atlantic sea salt
• Pinch Rapunzel Bourbon vanilla powder
• 1 tbs Rapunzel coconut fat, mild
• 1 tbs Rapunzel Apricot syrup
• 100 g Rapunzel white couverture