|10 min||20 min||12|
|10 apricot||Apricot, dried (soaked in water for 10 minutes)|
|3/4 cup||Navy beans, canned (drained and rinsed)|
|1/4 cup||Maple syrup, pure|
|1 tsp||Vanilla extract, pure|
|2 tbsp||Sesame seeds|
|2 tbsp||Coconut, shredded, unsweetened|
|1 tbsp||Coconut oil|
|3 tbsp||Dark chocolate chips (optional)|
Preheat oven to 375°F. Grease an 8x8 square pan or line with parchment paper.
In a food processor or blender, combine 7 apricots, navy beans, tahini, maple syrup, vanilla powder and sesame seeds. Blend until smooth.
Chop remaining apricots into quarters and place on top of pressed mixture in pan and then sprinkle with shredded coconut.
Bake for 20 to 25 minutes.
Melt chocolate chips on stove top on low. Once squares are done, drizzle with melted chocolate. Let the chocolate solidify then cut into squares.
Refrigerate up to a week.