By Alexandra Jamieson

Cashew butter and dried apricots finally meet in this fashionable, easy-to-make snack. Cashews are a good plant source of iron and vitamin K, while dried apricots are a good source of iron and vitamin A. Healthy and tasty!

[Credit: ©iStockphoto.com/Sohadiszno]
Credit: ©iStockphoto.com/Sohadiszno

Preparation time: 15 minutes

Yield: 7 4-piece servings

2 cups unsalted cashews

2 tablespoons coconut oil, melted

1 teaspoon brown rice syrup or maple syrup

1/4 teaspoon salt

28 dried apricots, whole, unsulfured

2 dried apricots, minced

  1. In a food processor, combine the cashews, coconut oil, brown rice syrup, and salt. Blend until smooth, about 2 minutes. You may need to stop the processor a few times to scrape down the sides with a spatula.

  2. Spoon 1 teaspoon of cashew butter onto each dried apricot and top with one piece of minced apricot before serving.

You can find buttery, rich cashew butter in health food stores, but you can easily make your own, as detailed here.

Per serving: Calories 297 (199 from Fat); Fat 22g (Saturated 7g); Cholesterol 0mg; Sodium 91mg; Carbohydrate 23g (Dietary Fiber 2g); Protein 7g.