Ingredients
Directions
Add the oats, nut or seed butter, maple syrup, vanilla extract, and optional salt to a food processor and blend until smooth.
Check to see if the mixture is too dry by pinching a small amount between your index finger and thumb. If it crumbles, mix in 1 tablespoon of water at a time until it sticks together. The moisture content will largely depend on the type of seed or nut butter you use.
Once you reach the desired consistency, add the apricots and pulse 2–3 times to incorporate them into the mixture.
Transfer the mixture to a parchment-lined 8x8” baking dish, spreading it evenly to the edges.
Top with coconut if desired, pressing it into the bars.
Refrigerate for 2 hours, or freeze for one hour.
Use the parchment paper to pull the mixture onto a cutting board, and cut into bars.
Chef's Notes
Substitutions
In place of shredded coconut, try sliced almonds or hemp seeds.
In place of dried apricots try your favorite dried fruit of choice.
Whole Food Sweetener
Use date paste in place of maple syrup.
Types of Nut or Seed Butter to Use
We used cashew butter, but feel free to use almond butter, peanut butter, sunflower butter, or tahini.
Storage
Store leftover energy bars in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.
Ingredients
Directions
Add the oats, nut or seed butter, maple syrup, vanilla extract, and optional salt to a food processor and blend until smooth.
Check to see if the mixture is too dry by pinching a small amount between your index finger and thumb. If it crumbles, mix in 1 tablespoon of water at a time until it sticks together. The moisture content will largely depend on the type of seed or nut butter you use.
Once you reach the desired consistency, add the apricots and pulse 2–3 times to incorporate them into the mixture.
Transfer the mixture to a parchment-lined 8x8” baking dish, spreading it evenly to the edges.
Top with coconut if desired, pressing it into the bars.
Refrigerate for 2 hours, or freeze for one hour.
Use the parchment paper to pull the mixture onto a cutting board, and cut into bars.
