Description
These Raw Apricot Ginger Energy Bars are a nutritious and delicious snack made with dried fruits, nuts, and seeds. Easy to prepare and customizable, they provide a quick energy boost and can be adjusted for sweetness to suit your taste. Perfect for on-the-go snacking or a healthy dessert option!
Ingredients
Scale
- 1 cup dried apricots, chopped
- 1 cup pitted Medjool dates, packed
- 1 cup rolled oats
- 1/2 cup almonds, roughly chopped
- 1/2 cup walnuts, roughly chopped
- 1/4 cup unsweetened shredded coconut
- 2 tablespoons fresh ginger, grated
- 1 tablespoon chia seeds
- 1/4 teaspoon sea salt
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup (optional, for added sweetness)
Instructions
- Start by gathering all your ingredients. It’s always easier to have everything in front of you before you begin.
- In a food processor, combine the chopped dried apricots and pitted Medjool dates. Pulse them together until they form a sticky paste. This will be the base of our energy bars.
- Add the rolled oats to the food processor. Pulse a few times until the oats are broken down but still have some texture. You want them to blend well with the fruit mixture but not turn into flour.
- Next, toss in the chopped almonds and walnuts. These nuts will add a nice crunch to our bars. Pulse again until they are roughly chopped and mixed into the mixture.
- Now, add the unsweetened shredded coconut, grated fresh ginger, chia seeds, sea salt, vanilla extract, and maple syrup (if using). Pulse everything together until well combined. You want the mixture to be sticky enough to hold together when pressed.
- Prepare an 8×8 inch baking dish by lining it with parchment paper. This will make it easier to remove the bars once they are set.
- Transfer the mixture from the food processor into the prepared baking dish. Using your hands or a spatula, press the mixture down firmly and evenly into the dish. Make sure it’s compact; this will help the bars hold their shape.
- Once the mixture is pressed down, you can use the back of a measuring cup to smooth out the top for a nice finish.
- Cover the dish with plastic wrap or another piece of parchment paper and place it in the refrigerator. Let it chill for at least 2 hours. This will help the bars firm up and make them easier to cut.
- After the bars have chilled, remove them from the refrigerator. Lift the parchment paper out of the dish to transfer the entire block of mixture onto a cutting board.
- Using a sharp knife, cut the block into rectangular bars or squares, depending on your preference. I usually aim for about 12 bars, but you can make them larger or smaller as you like.
- Once cut, you can wrap each bar individually in parchment paper or store them in an airtight container. They can be kept in the refrigerator for up to a week or in the freezer for longer storage.
Notes
- Make sure your dried apricots and Medjool dates are fresh and soft. If they are too dry, soak them in warm water for about 10 minutes to soften them up before using.
- Don’t skip the chilling step! It’s crucial for the bars to hold their shape. If you’re in a hurry, you can place them in the freezer for about 30 minutes instead.
- For added flavor, consider experimenting with spices like cinnamon or nutmeg.
- These bars are versatile, so feel free to adjust the sweetness by adding more or less maple syrup based on your taste preference.
- Prep Time: 15 minutes
- Cook Time: 120 minutes