So I love to have a snack before I work out but have a hard time figuring out what works for my body. I also really want some sort of energy kick but hate to spend money on 2 coffees per day… whoops. So I set out to look for an energy bar I could make at home without using the oven because it is hot hot hot here in LA.
In my research, I found out one huge thing- a food processor is very necessary for DIY energy bars. The good news for me is that my mom got me a food processor when I moved in to my own apartment because she was tired of me always using hers… and it is still one of the best gifts I have ever gotten.
I stumbled upon Nutritionist in the Kitch and her Apricot and Cashew Energy Bars through Pinterest and decided to give it a try! I love apricots and this recipe meet my qualifications of easy, quick and no heat! Hubs loved them too!
Here is what you will need the following ingredients (I bought all of mine at Trader Joe’s)
- 1 cup dried Turkish Apricots
- 1/2 cup raw cashews
- 3/4 cup shredded unsweetened coconut (I already had sweetened so I used that… whoops)
- 1/3 cup of rolled oats
- 2 tablespoons agave syrup
- 1 tablespoon coconut oil, melted (I took my coconut oil out of the cabinet and it was already melted.. I am telling you, it has been HOT)
- 2 tablespoons hemp seeds
- 1/4 teaspoon sea salt (I didnt have this and just used a tiny bit of regular salt)
Line an 8 inch baking pan with parchment paper or saran wrap to prevent sticking. Pulse cashews in the food processor until crumbly and put aside in a separate bowl.
Pulse apricots in food processor until finely chopped.
Add all other ingredients
Processed until combined.
Add cashews back in and pulse until combined.
Firmly press the entire mixture in to the baking pan and use a flat surface to make sure it is all one layer.
Place pan in the freezer for one hour and remove and cut in to whatever size you would like.
Take with you and enjoy healthy energy on the go! These store in the fridge for up to a month!