Here’s kid friendly treat adapted from this recipe at Alexandra’s Table.
AIP Nut & Seed Free Version:
1 c toasted unsweetened finely shredded coconut
1 1/2 c dried apricot
1 t vanilla flavor
dash sea salt
Caution: The following is not an AIP or low-FODMAP recipe. I know. Grrr.
Version with Nuts:
1 c blanched & toasted almonds – (cashews may work as well)
Spread coconut on a cookie sheet. Put in the oven on 160 F or so. Wait 5 -10 minutes. Almonds can be toasted this way as well if they aren’t purchased in toasted form. Don’t leave the room. It will burn. Process almonds until they are small pieces. Take out half and set aside. Add apricot, toasted coconut, vanilla, and salt to processor. Process until it all sticks together in a lump. Add the rest of the almonds; and process until well mixed. Form into whatever shapes you like. For balls: Scoop by the tablespoon and roll in hands. Chill on wax paper. For discs: Roll into a log with wax paper. Chill. Slice into discs with knife. For squares or bars: press into cookie sheet. Chill. Cut to desired size.