Raw Vegan Apricot And Ginger Energy Bars That Make Perfect Lunchbox Treats

Raw Vegan Apricot And Ginger Energy Bars That Make Perfect Lunchbox Treats

Try a homemade healthy alternative to store-bought energy bars

By & So Vegan

(updated 17th May 2023)

2 Minutes Read

Three raw vegan apricot energy bars dipped in chocolate, on a white marble surface Maple syrup isn't technically raw but is often used in raw recipes - Media Credit: So Vegan
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Not every baking endeavor needs to be a kitchen marathon. In fact, some of the best makes takes just a few steps and this raw vegan apricot energy bar recipe is one you have to try. Here, you can just throw the ingredients into a food processor, add the seeds and nuts, compact it all together, and leave it to set in the fridge.

Packed with heart-healthy nuts, dried fruits, and dark chocolate, these raw vegan bars are a brilliant addition to lunchboxes but equally, can be taken out on bike rides or kept in gym bags for a post-workout snack.

While the dipped chocolate presentation looks incredible, don’t feel as though you can’t get creative. A drizzle, spots, or even a double-dip would all work well too.

A stack of raw vegan apricot energy bars on a worktop with a white background
5 from 1 vote
Duration2 hrs 20 mins
Prep Time20 mins


  • 200 g / 7oz dried apricots plus extra for decoration
  • 4 tbsp maple syrup
  • 100 g / 3.5oz coconut oil
  • 200 g / 7oz oats
  • 2 tbsp ground ginger
  • 60 g / 2.1 hazelnuts
  • 60 g / 2.1oz pistachios
  • 60 g / 2.1oz pumpkin seeds
  • 80 g / 2.8oz dark chocolate


  • Transfer the apricots to a small bowl and cover with hot water straight from the kettle. Leave to soak for 5 minutes (this will help them break down), then drain and transfer to a food processor along with the maple syrup and coconut oil. Process until fully combined.
  • Add the oats and ginger to the food processor and pulse half a dozen times until mostly combined. Then transfer the contents of the food processor to a mixing bowl.
  • Roughly chop the hazelnuts and pistachios, and add them to the bowl along with the pumpkin seeds. Stir everything until fully incorporated.
  • Line a 7” square tin with baking paper and pour the mixture into the tin. Even out the top with the back of a metal spoon or by pushing down using a small piece of baking paper. Then decorate with a few apricots on top and even out the top again, pushing the apricots into the mixture.
  • Pop the tin in the refrigerator for 2 hours.
  • Remove the bars from the tin.
  • Melt the chocolate in the microwave or in a bowl on top of a saucepan containing a little water on a medium heat. Once the chocolate has melted, transfer it to a small glass or bowl.
  • Dunk the end of each bar into the chocolate and place on a piece of baking paper to cool.
  • All done! Keep the bars in an airtight container in the refrigerator for up to 1 week.

Raw vegan ingredient notes

Maple syrup is vegan-friendly, but only if it is pure and not blended with other ingredients. Be sure to check the label to avoid choosing a brand that mixes maple syrup with non-vegan sweeteners. These can include honey.

There are some people who won’t consume maple syrup as part of a raw vegan diet. This is due to the processes necessary to turn freshly extracted tree syrup into a useable product, including boiling. Though technically not a raw product, many raw recipes include maple syrup and it is a widely accepted compromise.

This vegan energy bars recipe was republished with permission from So Vegan. Find the original recipe here.

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