Homemade Date Nut Power Bars

Rachel Perron is Kowalski's culinary director and this based on her recipe for Apricot and Pistachio Bars.  The original recipe called for pistachios, but I swapped them out for almonds.  I used more coconut in place of the sesame seeds.  Feel free to improvise with the dried fruit and nuts you have on hand as long as the quantities are the same.

The bars are very soft, and not so good for shipping or packing in a lunch box.  If you plan to eat these on the run, I'd recommend taking spoonfuls of the mixture and forming them into balls for energy bites rather than bars.

Homemade Date Nut Power Bars
Adapted from a recipe by Rachel Perron
Makes 16 bars

6 Medjool dates, pitted
1 cup nuts
3/4 cup dried apricots (~6 oz) or other dried fruit
3/4 cup flaked unsweetened coconut
1 Tblsp honey
2 Tblsp sesame seeds
sea salt

Line an 8x8" pan with parchment to cover the bottom and overhang generously on two sides.

In a food processor pule the dates until minced and sticking together.  Add nuts, dried apricots, coconut and honey.  Pulse until the nuts and fruit are finely chopped but not a paste.

Transfer the mixture into the prepared pan.   Fold the parchment paper over it and press down firmly with a spatula to an equal thickness throughout.  Lift up the parchment, sprinkle with sea salt and sesame seeds.  Press the seeds into the bars.

Cut into bars. Store in an airtight container for up to a week.