HERE is the link to the taped segment.
HERE is the link to the LIVE segment.
This was a creation I made for the segment and approved by everyone who has tried it. I hope you enjoy it! Karel has been yumming a lot as he is snacking on it all day at work :) Looks like I need to make another batch!
1 cup instant rolled oats (dry)
1 cup medium pitted prunes
1/2 cup dried apricots
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp cloves
1 tbsp unsweetened coconut (shredded - which is included in nutrition analysis) or ground flax seeds or chia seeds
1/4 cup each - cashews, peanuts, pecans, walnuts (unsalted) - recommend to buy in bulk (ex. Winn Dixie, Trader Joes, Publix or Whole foods)
1/4 cup pumpkin seeds (unsalted)
1/4 cup honey (use a little cooking spray in measuring cup to help honey easily pour from cup into bowl)
1. In food processor (ex. I used the Ninja processor) combine oats, prunes, apricots and spices (including coconut). Pulse 5 times, for 1 second each pulse. This should make a sticky paste. Empty into large cooking bowl.
2. Combine 1/4 cup of each nut (not pumpkin seeds or honey) in food processor and pulse 4-6 times for 1 second each, until nuts are chopped but not finely chopped. Empty into large cooking bowl with sticky paste.
3. Add pumpkin seeds and honey to bowl and mix with clean hands until evenly combined.
4. Press on small cookie tray sprayed with a little non stick spray (it's ok if the bar doesn't cover the entire cooking tray. Bars should be thick enough to reach the top of 3 of the edges. Press down with palm of hand (use a little cooking spray on hands to help prevent sticking).
5. Place cookie tray in freezer for 1 hour. Keep in refrigerator in air-tight container or baggie for up to 1 week (if they last that long). Bars may not stick together if left at room temperature but they will still taste great!
Serving size: 1 bar
Saturated fat: 1g
Monounsaturated fat: 2.5g