Apricot Coconut Energy Bars and Song(s) of the Week

My co-worker just handed me one of these. Delicious, gluten-free and full of Omega 3s!

Apricot Coconut Energy Bars (From Shutterbean.com)

• 1/2 cup cashews
• 1 cup dried apricots
• 1 cup shredded coconut
• 1/3 cup rolled oats
• 2 tablespoons agave syrup
• 2 tablespoons coconut oil, melted
• 3 tablespoons hemp seeds
• 1/2 teaspoon ground ginger
• 1/4 teaspoon kosher salt

Line a 8 inch baking pan with parchment paper, set aside. Place cashews in a food processor and process until nuts are evenly chopped, set aside. Put dried apricots in the food processor and process for 3-4 minutes to finely chop. Add coconut, oats, agave syrup, coconut oil, hemp seeds, ginger and salt. Process until mixture comes together. Add the chopped cashews and pulse until well combined.

Put the apricot coconut mixture in the parchment lined baking pan and firmly press into pan. Cover the bars and place in a freezer for one hour. Unmold bars, trim ends and cut into even rectangles. Bars will last up to one month if stored in an air tight container in the fridge.

Song of the Week: Two-way tie between "Why Is It So Hard?" by Charles Bradley and "Love in the Dark" by YACHT. Somehow I missed the latter when it came out last year. The (now) duo from Portland, OR has a super-fun sassy electro sound reminiscent of Le Tigre. Enjoy!