- 1/2 cup dried apricots
- 1/4 cup raw cashews
- 3/4 cup shredded unsweetened coconut
- 1/6 cup rolled oats
- 1 tablespoons honey (or agave syrup for vegan, which is the orignal)
- 1/2 tablespoons coconut oil, melted
- 1 tablespoons poppy seeds
- 1/8 teaspoon sea salt
- Line and 8 inch baking pan with parchment paper or saran wrap, and set aside.
- Pulse cashews in food processor until crumbly, place in a separate bowl.
- Pulse apricots in food processor until finely chopped. Add all other ingredients to the apricot mixture and process until well combined.
- Add the chopped cashews to the mixture and pulse until combined.
- Firmly press the apricot mixture into the baking pan, using the flat surface of a measuring cup to create a flat even layer.
- Place pan in the freezer for one hour, then remove and cut into 8 rectangle bars (or more or less, depending on desired size).
- Place in an airtight container and store for up to one month in the fridge.
This recipe is originally from NITK (Nutrition in the Kitchen). This is super easy and does not need baking. I used these bars for my full marathon running events as well as in-door bouldering / top-rope climbing sessions. They work really well :)
From my experience, the recipe is really forgiving; you don’t really have to be very precise. I screwed up many elements (see below), but in the end the energy bar still came out nicely.
- I didn’t have agave syrup, so used honey instead
- And… I forgot to put in oats (!). But in the end, the energy bar came up really nice
- Didn’t have hemp seeds, so used poppy seeds instead
- The size of the tray I had then only allowed half the size of the original recipe — no problem
My ingredients all came from my local supermarket (at the time I took the photos, I was in London; Sainsbury’s near Southwell or Clapham North).
You do need some time to leave the stuff in the freezer (1 hour), so for a marathon, walking, hiking, picnic, etc., make the bars beforehand when you have time (the recipe says they will last 1 month in the fridge)