These tasty apricot bars are filled with whole-food healthy ingredients including dried apricots, cashews, hemp seed, desiccated coconut, coconut nectar and coconut oil. While many packaged energy bars or snack bars can contain artificial flavors, colors, and added sugars, these are a great alternative and super easy to make! They are sweet and tangy with just a hint of crunch.
This is an easy recipe for fruity energy bars. With a quick preparation and a few ingredients, they are the perfect snack to keep on hand.
As usual ➛ no-bake, raw, vegan, dairy free, gluten free, refined sugar free and 100% delicious. I really hope you enjoy making this recipe.
- For the apricot base
- 1 cup cashew, soaked and dehydrated
- ¼ cup hulled hemp seeds
- 1 cup desiccated coconut
- ¼ teaspoon pink himalayan salt
- 1 cup dried apricots
- 2 tablespoon coconut nectar
- 2 tablespoon coconut oil
- For the hazelnut layer
- 1 cup hazelnut, soaked and dehydrated
- For the chocolate layer
- 3 tablespoon raw cacao powder
- 2 tablespoon coconut nectar
- 4 tablespoon coconut cream or canned coconut milk
- 2+1/2 tablespoon coconut oil, melted
- 1 teaspoon vanilla bean paste
- For the apricot base - Line a 6x6 square pan with parchment paper.
- Add cashews to the food processor and process until crumbly. Next add in dried apricots along with other dry ingredients (hemp seeds, desiccated coconut, and salt). Process for 30 seconds. Add in wet ingredients such as coconut oil and coconut nectar. Process everything together now until it forms a ball or sticks to itself and is fully combined. You may need to press it down a few times using a spatula to get everything even incorporated.
- Transfer mixture to a baking pan and press firmly and evenly into the pan.
- For the hazelnut layer - Top with hazelnuts
- For the chocolate layer - Place everything in a high-speed blender and blend until smooth and creamy. Pour the chocolate over the hazelnuts. Chill for at least an hour, then cut evenly into bars or squares. Store in an airtight container in the refrigerator for 4- 5 days.
THINKING OF TRYING THIS RECIPE?
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