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Raw Apricot & Ginger Energy Bars

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

Ingredients

  • 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

Instructions

  • 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.

Notes

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