2 c rolled oats
1/2 c unsweetened coconut
1/2 c pecan, chopped
1/3 c dates
1/4 c coconut oil
1 tsp vanilla
1/3 c honey
1 TB cinnamon
1/2 tsp nutmeg
1 c dried apples, chopped
Preheat oven to 350. Blender oats 5 - 10 seconds and spread on a cookie sheet with coconuts and pecans. Toast 10 mins. (5 mins), stirring occasionally. Chop dates in a blender and blend until it is a paste. In a sauce over medium heat, combine coconut oil, honey, and vanilla. Stir in the paste. In a bowl combine all ingredients. Press firmly in a lined baking tray. Cover with plastic wrap and chill for 2 hours. Cut into 20 bars and store in an airtight container at room temperature.
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