DE  |  FR  |  IT
all recipes Breakfast

 

Apricot coconut bars with quinoa and white chocolate

Method


Chop the apricots in a food processor, add almond paste and coconut oil 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.


HAND IN HAND

Fair trade and organic farming are central for Rapunzel


Foreign Distributors

We distribute our products around the world - our local partners are happy to help you.


Rapunzel Naturkost © 2022 • Imprint & privacy protectionPrint version