- cashew nuts - 1/2 cup
- dried apricots - 1 glass
- coconut shavings - 1 Glass
- oat flakes - 1/3 Cups
- syrup agave - 2 Art. spoons
- melted coconut oil - 2 Art. spoons
- cannabis seeds - 3 Art. spoons
- Ground ginger - 1/2 Teaspoon
- salt - 1/4 teaspoons
1. Fold the baking sheet in the size of 20 cm with parchment paper, set aside. Place the cashew nuts in the food processor and mix until the nuts are evenly sliced. Set aside. 2. Put the dried apricots in a food processor and mix for 3-4 minutes to finely chop. 3. Add coconut shavings, oat flakes, agave syrup, melted coconut oil, cannabis seeds, ground ginger and salt. 4. Stir the mixture until smooth. 5. Add crushed cashew nuts and mix. 6. Put the apricot mixture on a baking sheet lined with parchment, and evenly press against the surface of the pan. To do this, you can use the bottom of the glass. Cover from above and place in the refrigerator for one hour. 7. Expand, trim the ends and cut into equal rectangles. 8. Bars will be stored for up to one month in an airtight container in the refrigerator.
Servings: 8-9