Ingredients
Equipment
Method
Instructions
- Begin by measuring out your peanuts, dates, and dried apricots. If your dates are a bit hard, soak them in warm water for about 10 minutes to soften them up. Drain and pat dry before using.
- In your food processor, add the peanuts. Pulse them until they reach a crumbly texture, but avoid over-processing them into a butter. You want some texture to remain!
- Next, add the pitted dates and chopped dried apricots to the food processor. Pulse the mixture until everything is well combined and sticky. You may need to scrape down the sides of the bowl a couple of times to ensure even mixing.
- Once the mixture is sticky and well combined, transfer it to the lined baking pan. Use a spatula to spread it evenly across the pan. Press down firmly to compact the mixture, ensuring that it holds together once cut.
- Place the pan in the refrigerator for at least 1 hour to allow the bars to firm up. This chilling time is crucial for achieving the perfect texture.
- Once set, remove the mixture from the pan using the parchment paper. Place it on a cutting board and slice it into bars or squares. Store any leftovers in an airtight container.
Notes
- Store the bars in an airtight container in the refrigerator for up to two weeks.
- Wrap individual bars in parchment paper and place them in a freezer-safe bag for longer storage.
- If the mixture is too crumbly, add a few more dates or a splash of water to bind it better.