Mini Quinoa Apricot Bites

Ingredients

• 1/2 cup roughly chopped dried apricots
• 1/3 cup dried cranberries
• 1 cup old-fashioned rolled oats
• 1/2 cup cooked quinoa, cooled
• 1/2 cup shredded unsweetened coconut
• 1/4 cup sunflower seeds
• 1/4 cup ground flax seeds
• 1/3 cup maple syrup
• 48 dark chocolate chips

Directions

1. Preheat oven to 350°F.
2. Pulse apricots and cranberries in a food processor until finely chopped. Add oats, quinoa, coconut, sunflower seeds and flaxseed. Pour maple syrup through opening in lid in a thin steady stream, pulsing until mixture forms a ball and pulls away from sides of bowl.
3. Divide mixture between 24 greased mini cups, packing tightly. Press 2 chocolate chips into the tops of each bite.
4. Bake until bites are set, about 14 – 15 minutes. Cool bites in pans for 5 minutes.
5. Remove from pans. Serve warm or cold. May be refrigerated for up to 4 days or frozen for up to 1 month.