Ever since I’ve started living a clean lifestyle, I’ve found fun new ways to enjoy snacking.
Because, let’s be honest, snacking is awesome. Snack time is like a special little moment when you can treat yourself, whether it’s savory or sweet.
Problem with so many snacks, though, especially convenience snacks, is that they’re loaded with added, refined sugars and are highly processed.
Enter the homemade energy bar.
To break it down for ya, making your own homemade energy bars is totes awesome for the following reasons:
- no need to rush to the store when you’re hungry (read: hangry) because you already have your tasty snack waiting for you in the fridge (hungry trips to the grocery store spell t-r-o-u-b-l-e)
- they take no time at all to prepare
- no baking required – yep, we’re talking vegan and raw, baby!
- you can add all the flavors and textures you want
- no refined sugars (read more about refined sugars here)
- not processed one bit
With these apricot, almond, and flaxseed meal homemade energy bars, I got to include all sorts of my favorite flavors and textures.
First, I adore dried apricots and almonds so those totes needed to be included.
I also love adding in flaxseed meal for a power-packed addition, including omega-3 fatty acids and fiber. Plus, it adds a mild, nutty flavor which really enhances these bars.
Finally, using dates for a little bit of added sweetness, the shredded coconut for texture, and then the punch of lemon zest to brighten everything up.
That lemon zest punch, tho.
Toss it all in a food processor and watch the magic happen.
It gets me every time.
So, if you’re looking for a snack to enjoy that is high in fiber, will give you energy, has no refined sugars or added processing, this apricot homemade energy bar is the solution.
Apricot, Almond & Flaxseed Homemade Energy Bars
Take a few minutes today and you’ll have a tasty grab and go treat all week long.
- 1½ cups raw almonds
- 1½ cups dried apricots
- 1 cup dates, pitted
- ⅓ cup unsweetened shredded coconut
- 3 tbsp. Bob's Red Mill Flaxseed Meal
- 1 tsp. fresh lemon zest
- ½ tsp. ground cinnamon
- Add the raw almonds to the food processor and process until they’re crumbly, but not fully obliterated.
- Add in the dried apricots, dates, unsweetened shredded coconut, flaxseed meal, fresh lemon zest, and the cinnamon.
- Process everything together now until it forms a ball or sticks to itself and is fully combined. You may need to press it down a few times using a spatula to get everything even incorporated.
- To press the mixture into the bars, use a small, shallow baking dish and line it with parchment paper, then place the processed mixture into the baking dish.
- TIP: I use a second sheet of parchment paper to push down the mixture evenly into the dish so it doesn’t stick to my hands.
- Using your hands, evenly press into the dish, taking care to keep everything as fully packed and level as possible, since the bars will be cut from this mold.
- Place the mold into the fridge for about 20-30 minutes to allow the bars to harden.
- Once more solidified, lay the mold out on a cutting board and slice once in half lengthwise, and then again to create the individual bars - you should have about 12-14 bars.
- I keep these stored in the fridge, separated by parchment paper to keep them from sticking. They’ll last over a week in an airtight container.
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