Apricot Cashew Butter Energy Bars

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2 min read
Summary

Apricot Cashew Butter Energy Bars are a wholesome snack crafted with health and convenience in mind. These bars blend organic rolled oats and your choice of nut or seed butter with a touch of maple syrup and vanilla extract for sweetness. Dried apricots add a chewy texture and a naturally sweet and tangy flavor to the bars, while optional shredded coconut provides a subtle tropical hint and extra texture. These energy bars are easy to make, requiring no baking — simply mix, press into a pan, and chill until firm. Perfect for busy mornings, after-school snacks, or as a nutritious dessert alternative, our Apricot Cashew Butter Energy Bars offer a satisfying energy boost any time of day.

Yields8 ServingsPrep Time15 minsTotal Time15 mins

Ingredients

 1 ½ cups organic rolled oats
  cup cashew butter (or other nut or seed butter of choice)
 ¼ cup maple syrup (or date paste, link in Chef’s Notes, plus 2 tablespoons)
 1 tsp vanilla extract
 2 pinches salt (optional)
 4 dried apricots (chopped)
 ¼ cup shredded coconut (unsweetened; optional)
 water (1 - 2 tablespoons as needed, see instructions)

Directions

1

Add the oats, nut or seed butter, maple syrup, vanilla extract, and optional salt to a food processor and blend until smooth.

2

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.

3

Once you reach the desired consistency, add the apricots and pulse 2–3 times to incorporate them into the mixture.

4

Transfer the mixture to a parchment-lined 8x8” baking dish, spreading it evenly to the edges.

5

Top with coconut if desired, pressing it into the bars.

6

Refrigerate for 2 hours, or freeze for one hour.

7

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

 1 ½ cups organic rolled oats
  cup cashew butter (or other nut or seed butter of choice)
 ¼ cup maple syrup (or date paste, link in Chef’s Notes, plus 2 tablespoons)
 1 tsp vanilla extract
 2 pinches salt (optional)
 4 dried apricots (chopped)
 ¼ cup shredded coconut (unsweetened; optional)
 water (1 - 2 tablespoons as needed, see instructions)

Directions

1

Add the oats, nut or seed butter, maple syrup, vanilla extract, and optional salt to a food processor and blend until smooth.

2

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.

3

Once you reach the desired consistency, add the apricots and pulse 2–3 times to incorporate them into the mixture.

4

Transfer the mixture to a parchment-lined 8x8” baking dish, spreading it evenly to the edges.

5

Top with coconut if desired, pressing it into the bars.

6

Refrigerate for 2 hours, or freeze for one hour.

7

Use the parchment paper to pull the mixture onto a cutting board, and cut into bars.

Notes

Apricot Cashew Butter Energy Bars