Apricot Cashew Granola Bars (Gluten Free)

Line an 8x8 baking dish with parchment paper. Allow the parchment paper to hang over the sides so that it will be easier to remove the granola bars. In a blender or food processor, puree the dates with a few tablespoons of water. The dates should become a thick paste. In a small saucepan combine the cashew butter, honey, date mixture and the vanilla extract. Heat on medium low heat for 3-5 minutes, stirring occasionally. In a large bowl combine the oats, apricots, cashews, chia seeds, and flaxseed. Pour the cashew butter mixture over the oat mixture and mix well with a wooden spoon. If the mixture is too dry add a little bit of honey. Transfer the oats to the prepared baking dish, pressing the mixture down well with your hand or the bottom of a glass. Place the dish in the refrigerator for 1-2 hours to allow the bars to set up. Remove from the fridge and cut into 12 bars. Store in a cool dry place for up to 5 days.