200g / 7oz dried apricots, plus extra for decoration
4 tbsp maple syrup
100g / 3.5oz coconut oil
200g / 7oz oats
2 tbsp ground ginger
60g / 2.1 hazelnuts
60g / 2.1oz pistachios
60g / 2.1oz pumpkin seeds
80g / 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.
These look amazing, however, I am allergic to coconut. Is there something that can be substituted fo it in this recipe? Or is it a binder along with the apricots? I’d love to make this.
They look incredible! I love the apricot’s, and all the different nuts, the bars themselves have such a strong dose of good vitamin’s in them! Energy you got it!
Yummy. But they did crumble a bit, and that was after I added a date or two in with the soaking apricots to add a little stickiness, and I did press the mixture firmly in the baking dish before chilling. I might add a bit of apricot jam next time to help hold the bars together. The apricots on top didn’t want to stay on the bars, and I did press them on really hard. Really good bars!
I made them And they’re still soft, I measured all the ingredients on my digital scale, I’m gonna rub some cheese seeds on the outside before a document
This recipe is not only delicious but by far one of the best and easiest vegan energy bar that I’ve tasted. After devouring it the first time, I quickly made a double batch… should never have done that, because I got carried away on its consumption. To my liking I made a few changes, and one was by accident… I kept the nuts whole, one, to force me to slowly chew my food and enjoy the whole tasting and texture experience (this recipe has a lot of both), and secondly I chose to lather the entire batch with the chocolate. One question… can fresh ginger be used instead of powdered? Truly a great recipe and I thank you both for its creation.
200g / 7oz dried apricots, plus extra for decoration
24 Comments
Do you have the nutricional facts of this recipe available?
Could you please send nutritional values on the Apricot ginger dark chocolate bars.
Google it honey.
Input recipe and serving size in something like myfitnesspal — it’s free!
These look amazing, however, I am allergic to coconut. Is there something that can be substituted fo it in this recipe? Or is it a binder along with the apricots? I’d love to make this.
Use dates
I like to substitute coconut with Hemp Hearts. I never miss the sugar from coconut
Would love a bar without the oil. I wonder if something can be substituted.
Thank you, love your recipe’s instructions. Very well explained.
They look incredible! I love the apricot’s, and all the different nuts, the bars themselves have such a strong dose of good vitamin’s in them! Energy you got it!
Use applesauce instead of oil same amount!
Yummy. But they did crumble a bit, and that was after I added a date or two in with the soaking apricots to add a little stickiness, and I did press the mixture firmly in the baking dish before chilling. I might add a bit of apricot jam next time to help hold the bars together. The apricots on top didn’t want to stay on the bars, and I did press them on really hard. Really good bars!
I made them And they’re still soft, I measured all the ingredients on my digital scale, I’m gonna rub some cheese seeds on the outside before a document
What could I use in place of coconut oil? My daughter is allergic to coconut and dairy?
Thanks
Sesame oil
It didn`t set
These look delicious..will definitely try this easy apricot recipe. Do you have similar recipes with dates. ?
What type of oats?
Taste great but did not set.
This recipe is not only delicious but by far one of the best and easiest vegan energy bar that I’ve tasted. After devouring it the first time, I quickly made a double batch… should never have done that, because I got carried away on its consumption. To my liking I made a few changes, and one was by accident… I kept the nuts whole, one, to force me to slowly chew my food and enjoy the whole tasting and texture experience (this recipe has a lot of both), and secondly I chose to lather the entire batch with the chocolate. One question… can fresh ginger be used instead of powdered? Truly a great recipe and I thank you both for its creation.
I love the ingredients. Followed directions and weighed ingredients. They did not set and were very crumbly.
What would help????
What can I use instead of oats? I am allergic.
Spelt flakes
Our guests didn’t come because of snow. So will these beauties freeze OK.? We can’t eat them all in just a few days!