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Raw Apricot + Ginger Energy Bars

by Roxy, So Vegan August 15, 2019September 2, 2021
August 15, 2019September 2, 2021
Vegan Raw Apricot Energy Bars
  • Be sure to use gluten-free oats to make this recipe gluten-free.
Vegan Raw Apricot Energy Bars

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/cookbook

Posted by So Vegan on Thursday, 15 August 2019

Vegan Raw Apricot Energy Bars

Raw Apricot & Ginger Energy Bars

Serves: 10 bars Prep Time: 20 minutes, plus 2 hours setting Cooking Time: 5 minutes 5 minutes
Nutrition facts: 200 calories 20 grams fat

Ingredients

  • Vegan Raw Apricot Energy Bars 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

Method

  1. 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.
  2. 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. 
  3. Roughly chop the hazelnuts and pistachios, and add them to the bowl along with the pumpkin seeds. Stir everything until fully incorporated. 
  4. 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.
  5. Pop the tin in the refrigerator for 2 hours. 
  6. Remove the bars from the tin.
  7. 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.
  8. Dunk the end of each bar into the chocolate and place on a piece of baking paper to cool.
  9. All done! Keep the bars in an airtight container in the refrigerator for up to 1 week.
Did You Make This Recipe?
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6 Comments
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6 Comments

Rafaela Oliveira Andrade October 18, 2019 - 3:15 pm

Do you have the nutricional facts of this recipe available?

Reply
Yolanda Van Dyck March 10, 2021 - 12:49 am

Could you please send nutritional values on the Apricot ginger dark chocolate bars.

Reply
Barbara May 6, 2021 - 1:48 pm

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.

Reply
BonnieJean August 16, 2022 - 8:40 pm

Would love a bar without the oil. I wonder if something can be substituted.

Reply
Century Foods September 16, 2022 - 6:26 am

Thank you, love your recipe’s instructions. Very well explained.

Reply
El November 2, 2022 - 8:10 pm

Use applesauce instead of oil same amount!

Reply

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