The sweetness of dried apricots pairs perfectly with the richness of sesame and hemp seeds in this nut-free, no-bake bar that makes a great breakfast or snack. With 8 grams of dietary fibre and 10 grams of protein per serving, it will satisfy a craving any time of day.
Line an 8-inch square baking dish with aluminum foil leaving a 6-inch overhang on 2 opposite sides.
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.
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.