Pulse apricots, almonds, 1 tablespoon coconut, and a pinch of salt in a food processor until finely ground.
Line a 9-by-5-inch loaf pan with parchment, leaving an inch overhang on all sides. Transfer mixture to pan and press firmly to form a rectangle.
Use parchment overhang to remove from pan. Drizzle mixture with chocolate and sprinkle with remaining coconut.
Transfer to refrigerator and leave until firm, about 15 minutes. Slice into six bars.
Store in an airtight container for up to 5 days.
We eat a lot of bars so I'm curious to try this recipe, but I wish there was nutritional information so I could compare to our store-bought...
After reading your comments about them falling apart; I added pitted dates to mine as well as some agave and those both definitely helped them stay together!
I just made an alternate version for this muesli bar. You're right that this recipe lacks 'binding' ingredients to hold it all together. Honey and water simmered together in a pan is a good combination to hold it together. I added a tsp of butter to mine to caramelise it more as well as a tbsp peanut butter (because my partner wanted peanut butter to bulk up...not so great though, if you are trying to lose weight. Peanut butter is very fatty...albeit good fat)
Just tried to cut mine as well and they just crumbled. Going to keep all the pieces and eat it from there, but would love to know what I did wrong as this was a great, easy recipe to follow. I did use Cranberries (Craisins) and Walnuts instead - super yummy, but not in bar form for sure...
These bars taste great but crumbled when I tried to cut them. Anyone else have this problem? It feels like something is missing to hold it together.