Vegan energy bars are quickly becoming a So Vegan staple.
We’ve almost always have an energy bars recipe in development, testing new mixtures to create a classic crunchy bite.
Lately we’ve been testing a recipe for raw energy bars.
It’s our mission to make tasty vegan food as simple as possible, so we thought why not remove the need to actually cook?
Just throw the ingredients into a food processor, add the seeds and nuts, compact it all together, and leave it to set in the fridge.
OK, granted, the addition of melted dark chocolate technically involves cooking, but this is totally optional.
We also use dried apricots to help bind all the ingredients together. It works a charm.
Healthy, simple and delicious. It’s exactly how vegan energy food should be!
Oh, and don’t forget, if you love this, then you’ll totally love our debut 5-ingredient cookbook So Vegan in 5, which is available to buy now.
Roxy & Ben
Raw Apricot & Ginger Energy Bars
Raw Apricot & Ginger Energy Bars 🌱 Looking for tasty vegan recipes? Check out our cookbook So Vegan In 5: sovegan.co/cookbookPosted by So Vegan on Thursday, 15 August 2019
Raw Apricot & Ginger Energy BarsRoxy, So Vegan Vegan energy bars are quickly becoming a So Vegan staple. We’ve almost always have an energy bars recipe in development, testing new… Print This
- 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
- 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.