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Apricot Chia Energy Bars

These no-bake bars rely on the natural chewiness of dried apricots and the binding power of chia seeds to create a satisfying, portable healthy snack.
Print Recipe
Prep Time 15 minutes
Servings: 8
Calories: 195
Ingredients Method

Ingredients
  

  • 2 cups dried apricots unsulphured and soft
  • 1 cup raw almonds or cashews
  • 3 tablespoons chia seeds
  • 1/4 cup shredded unsweetened coconut
  • 1/8 teaspoon sea salt
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon water only if the mixture is too dry to bind

Method
 

  1. Line your 8×8 inch baking dish with parchment paper, leaving an overhang on two sides to help with removal later.
  2. Place the raw almonds in the food processor and pulse until they are broken down into small, coarse crumbs but not a fine powder.
  3. Add the dried apricots, sea salt, and vanilla extract to the processor.
  4. Pulse the mixture repeatedly for 60 to 90 seconds until the fruit and nuts begin to clump together into a sticky, uniform dough.
  5. If the mixture appears crumbly and won’t hold together when pinched, add one tablespoon of water and pulse a few more times.
  6. Transfer the dough to a large mixing bowl and fold in the chia seeds and half of the shredded coconut using a spatula.
  7. Turn the mixture into the prepared baking dish and use your hands or the bottom of a flat measuring cup to press it firmly into an even, dense layer.
  8. Sprinkle the remaining shredded coconut over the top and press down lightly so it adheres to the surface.
  9. Refrigerate the dish for at least 30 minutes to firm up the fats and allow the chia seeds to hydrate slightly.
  10. Lift the mixture out using the parchment paper overhang and use a sharp knife to cut into eight equal bars.