Pistachios are one of my favorite type of nuts. I love adding them to salads, sauces and creating a simple trail mix with them.  This recipe is inspired by one of my favorite snacks, dried apricots and salted pistachios. Throw everything in a food processor, press into a pan and chill.  Paleo fuel on the go! Or at home too =)

Ingredients:

• 1.5 cups salted roasted shelled pistachios
• 1 cup pitted dates
• 1 cup unsweetened dried apricots
• 1 tsp vanilla extract
• 4 Tbsp coconut oil

Directions:

• Line a 9/13 baking pan with parchment paper.
• In a food processor add pistachios and pulse until course.
• Add the pitted dates and apricots and continue to pulse until combined.
• Add vanilla extract and pulse again until evenly distributed.
• Add coconut oil and pulse until sticky.
• Place mixture in baking pan and press to flatten.
• Transfer to fridge for at least 30 minutes to allow the bars to set.
• Once set, use the parchment paper to help you remove the mixture from the pan.  Cut into 10 bars.
• Store in airtight container in the fridge.