Add the raw almonds to the food processor and process until they’re crumbly, but not fully obliterated.

Add in the dried apricots, dates, unsweetened shredded coconut, flaxseed meal, fresh lemon zest, and the cinnamon.

Process everything together now until it forms a ball or sticks to itself and is fully combined. You may need to press it down a few times using a spatula to get everything even incorporated.

To press the mixture into the bars, use a small, shallow baking dish and line it with parchment paper, then place the processed mixture into the baking dish.

TIP: I use a second sheet of parchment paper to push down the mixture evenly into the dish so it doesn’t stick to my hands.

Using your hands, evenly press into the dish, taking care to keep everything as fully packed and level as possible, since the bars will be cut from this mold.

Place the mold into the fridge for about 20-30 minutes to allow the bars to harden.

Once more solidified, lay the mold out on a cutting board and slice once in half lengthwise, and then again to create the individual bars – you should have about 12-14 bars.

I keep these stored in the fridge, separated by parchment paper to keep them from sticking. They’ll last over a week in an airtight container.