2 ½ cups sofr dried apricots (ideally unsulphured)
1 ½ cups instant gf oats
2 tbsp tahini (or another nut-butter if you prefer)
⅔ cup maple syrup
⅓ cup dark chocolate chips or chopped raw chocolate
1 tsp pure vanilla extract
1 tsp cinnamon
½ tsp salt
Instructions
Process all ingredients into a fine sticky crumble in a food processor. Transfer to a parchment-lined baking dish (I used one that's roughly 6" x 4", but anything of a similar size will do). Press down firmly with the back of the spoon to compact the mixture. Then cover with a sheet of parchment and press down again with a flat-bottomed object to compact the mixture even more and to create an even top layer. Freeze for 5-6 hours of overnight. Cut into pieces and enjoy! Keep leftovers frozen.