Ingredients

• 1 1/4 cups lightly packed dried Turkish apricot halves (about 12 ounces)
• 1 cup wheat germ
• 1/2 cup tahini
• 1/4 cup raw shelled hemp seeds
• 1/4 cup black or white sesame seeds, or a mix

Instructions

1. Line an 8-inch square baking dish with aluminum foil leaving a 6-inch overhang on 2 opposite sides.
2. Pulse the apricots in the bowl of a food processor until fine and crumbly. Add the wheat germ and hemp seeds and pulse until the mixture sticks together. Add the tahini and pulse until combined. Sprinkle in the sesame seeds and pulse just until evenly dispersed.
3. Transfer the mixture to the prepared baking pan. Using the foil overhang flaps, press the mixture firmly and evenly into the baking pan. Chill until set, about 2 hours. Lift the mixture out of the pan by the aluminum foil and invert onto a cutting board. Carefully peel off the aluminum foil and slice in half vertically and then into fourths horizontally making eight equal pieces. Wrap the bars individually in parchment paper and store for up to 2 weeks in the refrigerator.