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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.

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Rapunzel Products


1400700 Apricot syrup, project
301340 Whole sweet apricots project, demeter
402060 Whole grain quinoa popped, HAND IN HAND
314250 Coconut grated
130500 White almond butter
1006120 Coconut fat mild, HAND IN HAND
1430770 White couverture, HAND IN HAND
1460370 Bourbon vanilla powder, HAND IN HAND
1200135 Atlantic sea salt fine
HAND IN HAND

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