Breakfast

Apricot coconut bars with quinoa and white chocolate

Name: Apricot coconut bars with quinoa and white chocolate
Prep time: 15 min
Total time: 15 min
Ingredients: 500 g Rapunzel whole sweet apricots; 80 g Rapunzel Almonds roasted, ground; 30 g Rapunzel whole grain quinoa popped; 70 g Rapunzel Coconut grated; 1 tbs Rapunzel white almond butter; Pinch Rapunzel Atlantic sea salt; Pinch Rapunzel Bourbon vanilla powder; 1 tbs Rapunzel coconut fat, mild; 1 tbs Rapunzel Apricot syrup; 100 g Rapunzel white couverture

Ellen Panescu

15 Min.

Only 1 portion

Info

Perptime 15 Min.

Ingredients

Portions

500 g Whole sweet apricots project
80 g Rapunzel Almonds roasted, ground|201480
30 g Whole grain quinoa popped
70 g Rapunzel Coconut grated
1 White almond butter
Atlantic sea salt fine
Bourbon vanilla powder HIH
1 Coconut fat mild HIH
1 tbs Rapunzel Apricot syrup
100 g Rapunzel white couverture

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

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.