vegan apricot lemon tahini squares

I like to keep something sweet, nutritious, and easy to grab and go, in the house at all times.  Since the cashew cranberry carob squares  disappeared so fast, I decided to concoct another no-bake dried fruit and nut/seed square.  Tahini (sesame paste) is delicious with dates, chunks of apricot, and lemon.  Read up on tahini’s nutritional benefits at Gentle World.


Makes 16 squares

Prep Time: 10 minutes
Chill Time: 20 minutes

1 cup raw cashews
1/2 cup (make it a heaping half cup) pitted dates
1 cup dried apricots
1/2 cup flaked coconut
1/2 cup old-fashioned rolled oats
4 T roasted unsalted tahini
zest of two lemons
fresh juice of those two lemons
2 T sesame seeds, to sprinkle over top
just a little coconut oil for greasing pan

Step One:  Gather ingredients and zest lemons. Chop by hand 1/3 of the apricots and set aside.


Step Two: Pulse cashews in food processor till they’re chopped up medium-fine. Be careful not to turn them into nut butter.

Step Three: Remove chopped cashews from food processor. Process dried fruits, coconut, tahini, rolled oats, and lemon zest for 20 seconds or until mixture is well combined but not completely pureed.


Step Four: Squeeze lemon juice into the mixture; pulse another 10 seconds.

Step Five: Using your hands, mix cashews and reserved chopped apricots into tahini mixture in a large bowl. If it seems dry, wet your hands with just a bit of water. (Oil content in tahini varies, and amount of lemon juice in a lemon varies).


Step Six: Press mixture into glass 8 x 8 dish lightly greased with a very small amount of coconut oil. Sprinkle with sesame seeds and press them into the top. Chill for twenty minutes and cut into squares. Store in ziploc bags or other container in the fridge or freezer.


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