Oat-Free and Gluten-Free Granola Bars (Clean Eating)

Pre-chop Prep: Place 3/4 cup almonds and 3/4 cup sunflower seeds into a food processor; pulse until the nuts are in roughly 1/4-inch pieces. (1-2 minutes). Remove from the food processor and pour into a large mixing bowl.

Coarsely Chop Remaining Nuts: Add the remaining almonds and sunflower seeds to the food processor; pulse to create larger, roughly chopped pieces. (About 1 minute). Add these to the bowl with the smaller chopped nuts.

Combine Dry Ingredients: To the bowl with the nuts and seeds, add the shredded coconut and diced dried apricots. Mix well to ensure all ingredients are evenly distributed.

Prepare the Binding Mixture: In a saucepan over medium-low heat, combine the coconut oil, honey, ground cinnamon, vanilla extract, and salt. Heat, stirring frequently, until the coconut oil is melted and the mixture begins to bubble gently and turns a slightly lighter color. (3-5 minutes)

Combine Wet and Dry: Pour the warm coconut oil mixture over the fruit and nut mixture. Stir continuously until all the dry ingredients are thoroughly coated and the mixture resembles wet sand. (About 1 minute)

Shape the Bars: Line a baking sheet with parchment paper. Pour the granola mixture onto the prepared sheet. Place a second sheet of parchment paper on top of the granola mixture.

Compact Firmly: Using your hands or a flat-bottomed object (like the bottom of a measuring cup), press down firmly on the top sheet of parchment paper to evenly spread the granola mixture. Pack it very tightly to ensure the bars hold together well.

Chill and Harden: Place the baking sheet in the refrigerator or freezer and let cool completely until the granola has hardened. (2-3 hours)

Cut and Serve: Once hardened, remove the granola slab from the baking sheet and cut it into bars of your desired size.