Servings: 10

1 c. Almonds 1 c. Almonds
⅓ c. Cashews ⅓ c. Cashews
¼ c. Pumpkin seeds ¼ c. Pumpkin seeds
½ c. dried Apricots, chopped into ¼" pieces ½ c. dried Apricots, chopped into ¼" pieces
¼ c. unsweetened, shredded coconut ¼ c. unsweetened, shredded coconut
3 T. coconut flour 3 T. coconut flour
¼ t. salt ¼ t. salt
⅓ c. honey ⅓ c. honey
1 t. coconut oil, melted 1 t. coconut oil, melted
1 t. vanilla 1 t. vanilla
¼ t. almond extract ¼ t. almond extract

Line an 8 x 8 pan with parchment paper with some paper hanging over the ends. Grease the paper and the sides of the pan. Set aside.
Place nuts in a zip lock bag and pound with a mallet to break into pieces.
In a large bowl, place chopped nuts, seeds, apricot pieces, coconut, flour and salt.
in a small bowl combine honey, coconut oil, vanilla and almond extract.
Pour honey mixture over the nuts mixture and stir until all the nuts and fruit are coated.
Place mixture into pan. Wet your hands with water and press the mixture into the pan. Wet hands again and press firmly with your palms to make the mixture firm and even in the pan. Press the edges to make sure all of the nuts are pressed down firmly.
Bake at 400 for 15 to 18 minutes. The edges should just be beginning to brown.
Remove and cool to room temperature. Lift the cooked mixture out of the pan using the excess paper hanging over the end of the pan.
Place in refrigerator until chilled. Cut into 10 bars. Wrap in wax paper or plastic wrap and put in a zip lock bag. Store in the refrigerator or freeze.