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Apricot coconut bars with quinoa and white chocolate


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.


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