Tahini-Date Granola Bars, with Dried Apricots Recipe

SERVINGS: 20 BARS, DEPENDING ON HOW LARGE OR SMALL YOU CUT THEM
RECIPE BY: MAUREEN ABOOD

The tahini combines great with peanut butter here, but you can do all tahini, substitute the almonds for pepitas, and go nut-free. Have fun and add other dried fruits, nuts, and seeds--just be sure to keep the same proportions so the bars hold together.

INGREDIENTS

2 cups pitted Medjool dates
1/2 cup honey, agave syrup, or maple syrup
1/2 cup tahini
3 tablespoons peanut butter
2 teaspoons kosher salt
3 cups old fashioned oats, toasted
1 cup almonds, toasted and coarsely chopped
1 cup desiccated (unsweetened) coconut flakes
1 cup dried apricots, coarsely chopped

INSTRUCTIONS

1. Line a 13x9x2-inch pan with parchment paper, creating a sling by letting it hang over the long sides by a couple of inches. Process the dates to a paste in the food processor, or chop finely by hand (processing is best).

2. In a small saucepan, combine the honey, tahini, peanut butter, and salt. Warm over low heat until heated through and smooth, stirring occasionally. Add the date mixture and continue heating and stirring occasionally until smooth.

3. In a large bowl, combine the oats, almonds, coconut, and apricots. Pour the tahini-date mixture over top and stir to combine, which can take a couple of minutes.

4. Spread granola mixture in the prepared pan, using a piece of wax paper to press and flatten it evenly. Chill for about 15 minutes, then cut into bars. The bars will last fine at room temperature, in the open air, for a couple of weeks and remain soft and chewy.