Photo: Yuki Suguira
Prep Time
15 Mins
Cook Time
4 Mins
Chill Time
2 Hours
Total Time
2 Hours 19 Mins
Yield
6 bars

Dried apricots are rich in beta-carotene, an antioxidant that's key for healthy skin and eyes.

How to Make It

Line a 9-by-5-inch loaf pan with parchment. In a small pan, cook honey over medium heat until reduced by half, 2 to 4 minutes.

In a large bowl, combine coconut, almonds, apricots, cocoa nibs, puffed rice and vanilla; pour over hot honey. Mix with a wooden spoon until everything is well-coated. Spoon into prepared loaf pan and place another piece of parchment on top. Use your hands to firmly push mixture into all corners until surface is even. Refrigerate for 2 hours.

Remove mixture from loaf pan, place on a cutting board, strip off parchment and slice into 6 portions. Melt chocolate in microwave on low power in 15-second increments, stirring between each, until melted, about 1 minute total. Pour into a pastry bag fitted with a small plain tip (or a ziplock bag with a corner snipped off) and drizzle over rice bars. Serve immediately, or store in an airtight container for up to 5 days.
 

Recipes adapted with permission from the publisher, Jacqui Small LLP, from "Fitness Gourmet" by Christian Coates. Copyright © 2015

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