3 dates, chopped small
4 dried apricots, chopped small
1/3 c. Coconut oil
1/4 c. Almond butter
2 T. Honey
1 t. Coconut flour
2/3-3/4 c. Shredded coconut (finely shredded, unsweetened)
1/8 t. Salt, optional (if you like a sweet and salty flavor)
Mix all ingredients together thoroughly, reserving 3T. shredded coconut only. Optionally, you could also mix all ingredients together in a food processor. Press the mixture into a small glass bake dish (5x7-in size) firmly. Sprinkle reserved shredded coconut on top. Using a fork, press the shredded coconut firmly into the top of the bars. Chill in freezer for 15 min until coconut oil is well-set but bars are not frozen. Cut into 20 bite-sized mini-bars and serve while cool.
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