Flaxseed Apricot Bars
Take just 7 ingredients and 5 minutes, and you’ve got yourself one tasty, sweet, high-fiber, and high-energy Apricot Bar snack. These homemade flaxseed and apricot energy bars use nothing but real ingredients and are super tasty! No baking involved!
Ingredients
- 1 1/2 cups raw almonds
- 1 1/2 cups dried apricots
- 1 cup dates, pitted
- 1/3 cup unsweetened shredded coconut
- 3 tbsp flaxseed meal
- 1 tsp fresh lemon zest
- 1/2 tsp ground cinnamon
Instructions
-
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.
Recipe Video
Recipe Notes
TIP: The amount of moisture in the dried fruits will have a large effect on how well the mixture holds together. If you find it not sticking together well, you can add a little coconut oil or soak your dates ahead of time to ensure they are full of moisture.