Apricot Coco² Bar

The end of school term 1 is fast approaching. I love school holidays and not having to rush myself or the kids out the door in the mornings. The pace during our holiday periods is usually slow and very relaxed. One of the best things about holidays is the break from the lunch box packing and creation each day.  By the end of term I am usually out of ideas for healthy lunch box snacks. It can be difficult to come up with new snacks and food items that keep the kids fueled during their busy day. This recipe will help get you through to the end of term and the kids happy in the holidays too.

I am not sure about your kids, but mine are massive chocolate fans. They list it as a favorite food when asked – along with sushi, spaghetti bolognese and homemade pizza. My blog sponsor Pureharvest has just released their new Coco² range of chocolate spreads. I had to hide my stash in the cupboard for fear that it would disappear before I could make anything with it!

There are three varieties of Coco²– Original, Hazelnut and Almond. I have used Original so that these snack bars can be taken to school by the kids (the original flavor is also nut free).

Available in three varieties, Original, Hazelnut and Almond. Coco² spreads are:

• Gluten free
• Dairy free
• Cane sugar free
• GMO Free

Made from organic coconut oil and organic cocoa the spreads are sweetened with rice malt syrup. There are no artificial colors, flavors or preservatives.

Print

Dehydrator Snack Bar Recipe

Prep Time

10 mins

Cook Time

12 hrs

Total Time

12 hrs 10 mins

 

A healthy nut free lunch box treat that you can make from scratch for the kids. Full of fruit and with the addition of dairy free chocolate spread Coco2

Course: Snack

Servings: 10

Author: Kyrstie Barcak - A Fresh Legacy

Ingredients

• 1 tablespoon chia seeds
• 3 tablespoons Coco2 Original
• 1/2 cup dried fig
• 1 1/2 cup dried apricot
• 3 tablespoons coconut dried
• 1 cup granola or Pureharvest nut free muesli

Instructions

1. Add the ingredients to a food processor and combine well until a ball of thick paste is formed
2. Scoop the ingredients out onto a large piece of baking paper
3. Cover the mixture with the excess paper and flatten slightly
4. Roll out with a rolling pin until the mixture forms a flat slab about 1.5 cm thick
5. Dehydrate for approximately 12 hours at 125 degrees.
6. If you do not have a dehydrator you could either set these bars in the fridge, or cook them at a the ovens lowest temperature for a day. If you are storing them in the fridge rather than dehydrating them they will be a little sticky. Dehydrating them removes the moisture and makes them easier to store and eat. I have not made them in the oven to date so can not specify the exact cooking time it would take. If you give it a try I would love for you to drop back and share the details.

Recipe Notes

This recipe is nut free (* check the ingredients of your granola, or simply use the Pureharvest nut free muesli for a safe option)
Store in an air tight container
I had dried figs in my pantry from a haul my dad gave me last year. You can replace with any dried fruit that your children enjoy.
The cook time may vary depending on the model of dehydrator you use.

 I look forward to finding out what your child’s favorite nut free snack items is. I am sure your responses will provide me with some inspiration for next terms lunch box snacks.