Apricot & Cashew Energy Bars

Apricot & Cashew Energy Bars via Nutritionist in the Kitch

Do you have a little extra time this beautiful Sunday afternoon? I’ve got a plan for you! Make some healthy homemade energy bars!

These delicious bars are filled with wonderful healthy ingredients including apricots, cashews, hemp seed, unsweetened coconut, and oats. While most packaged granola bars or snack bars are full of artificial flavors, colors, added sugars, these are a great alternative, and, of course, super easy to make whip up!

Apricot & Cashew Energy Bars via Nutritionist in the Kitch

This recipe (originally created by shutterbean and adapted to make this one) has actually been one of the most popular since I began my blog in 2012 because it’s such an easy, tasty, great recipe! But, the old photos I had of the bars needed to go!

Apricot & Cashew Energy Bars via Nutritionist in the Kitch

These new photos really show the bright, bursting, flavour and deliciousness of these easy bars a lot better and I’ve been trying to slowly but surely go though my older posts to give them a little bit of a fresh face!

Apricot & Cashew Energy Bars via Nutritionist in the Kitch

Ok, back to the recipe!

Dried apricots are full of Vitamin A, so these bars are going to help with eye health while they give you a pick-me-up in the day. I love making energy bars/balls/bites like these to have in the fridge or freezer because they are quick to grab and quick to eat when I need a little nutrition in the middle of a busy day.

Apricot & Cashew Energy Bars via Nutritionist in the Kitch

Do you make your own homemade energy bars? I’d love to hear about the mix of ingredients you use in the comments below! 

4.8 from 10 reviews
Apricot & Cashew Energy Bars
Apricot & Cashew Energy Bars Prep time: 10 mins Cook time: 1 min Total time: 11 mins Serves: 8
  1. Line and 8 inch baking pan with parchment paper or saran wrap, and set aside.
  2. Pulse cashews in a food processor until crumbly, place in a separate bowl.
  3. Pulse apricots in food processor until finely chopped. Add all other ingredients to the apricot mixture and process until well combined.
  4. Add the chopped cashews to the mixture and pulse until combined.
  5. Firmly press the apricot mixture into the baking pan, using the flat surface of a measuring cup to create a flat even layer.
  6. Place pan in the freezer for one hour, then remove and cut into 8 rectangle bars (or more or less, depending on desired size).
  7. Place in an airtight container and store for up to one month in the fridge.
  8. Enjoy!

*recipe adapted from the lovely Shutterbean blog*

Have a wonderful Sunday!

Christal // Nutrition in the Kitch

Author: Christal Sczebel

Christal is the creator of Nutrition in the Kitch. She's a Certified Nutritional Consultant, twice published author, gluten and dairy free recipe developer, food photographer, speaker, wife, and mama. Christal loves good food, all things wellness, and loves to travel. Her wellness philosophy is centred around balance and sustainable health, life's way too short for boring diets and restriction!

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  • These were fantastic! Looked nothing like the picture (might be because I used some pumpkin seeds as well as cashews) but they tasted super good! Look forward to snacking on them on a future long move 🙂

  • Just recently found your website as I was hunting for some healthy on-the-go snacks. Wasn’t sure if I would take to apricot bars, but gave it a go. They are so delicious! I will definitely make them again! I had a little trouble grinding up the apricots in my food processor so I helped it out by chopping them with a knife first. After throwing them back into the food processor I sprinkled a little bit of water on them, and that seemed to help. (I also added a few prunes since I had them on hand.) After adding everything else, it all blended together very nicely. Sprinkling them with water also probably helped ensure that the mixture would be nice and sticky. When I spread it in the pan, they were too thin for my liking. I like my bars to be thick, so I picked up one end of the saran wrap and folded it in half (omelette style) and squished it down. This gave me only half a pan, but I prefer my bars to be more brick-shaped. Thanks for sharing this. I plan on trying some of the other energy bars on this site too!

    • Hey Lisa! You are a genius! A great way to adapt the recipe to work for you and yes, I think sometimes with dried fruit like apricots or dates, even soaking the fruit in advance is a great way to get them to blend better with the rest of the ingredients! So glad you enjoyed the recipe! Maybe for next time you can 1.5x the recipe batch and you’ll get thicker bars that fit the whole pan! 🙂

  • Really good, made them last night. A little sweet though. Would they still stick together with less agave or should I just double the hemp and add a few more cashews?

  • They look very tasty, I would like to try this recipe.

    Would it be possible to get the measurements in grams? I don’t really want to much leftovers from the ingredients and it’s hard to estimate how much I would need to buy with the measurements in cups.

    • Hi Chris, I don’t have the measurements in grams, sorry! Use a regular sized coffee mug as your “cup” and it should work out fine! 🙂

      • Thanks for the answer, but that’s not really helpful. Since I only want to try it out at first, I only want to make a small batch. Unfortunately I don’t use any ingredients usually and I would have to buy all of them. I’m not sure if I would use the ingredients afterwards and I don’t like to waste them.
        So weight measurements would help figuring out how much I would have to buy with as little excess as possible.

        Another question regarding the recipe. If I want to substitute the apricots with a different dried fruit, are there any factors that would prevent a fruit from being used?

        • Hi Chris, I’d have to make the recipe again and measure it out myself to know the exact grams amount so I’ve googled some numbers and it would approximately be – 30g oats, 85g cashews, 190g apricots, 70g shredded coconut.

          You could substitute other dried fruit like dried peaches, pears, or dates would work well. 🙂

  • Could I substitute cranberries for the apricots? This is my first time trying any homemade bars, I’m hoping to find a great recipe that is delicious and healthy for myself and my 3 girl’s… and they really love cranberries.

    • Hi Erin! I wouldn’t completely substitute cranberries but you could add some into the mix! Add in 1/4 cup of cranberries to the recipe and they should turn out great!

  • Think i’ve converted the cup measures into grams incorrectly. My mixture is too small for an 8inch pan. Why do the measurements have to be in cups??? Are these US or UK cups?

    • Hi Lynne, it would be US cup sizes. That is the measurements that Deryn chose to use as it’s more common here in Canada to use cups for measurements.

  • Turned out good. But I wouldn’t make again. I don’t like a bar mainly made up of apricots (regardless that I love apricots).

  • This looks scrumptious. I’m going to give it a try today.
    Although I dont have access to Rolled Oats. We do use Steel Cut Oats — Can i use the Steel Cut oats instead — or i could boil them a bit to make them softer?
    Also, did anyone try to add any additional natural ingredients to “increase” the “Protein” in these bars? I’d love to have them as a post workout snack if they had more protein.

    • Hi Sachin! I think you might have trouble with steel cut oats as they won’t blend in as easily. What you could do is blend up the oats first to create more like an oat flour, then use that with the rest of the ingredients! You could easily add in a scoop of protein powder if you wanted!

    • I added 2 scoops pea protein 1/2orange fresh squeezed juice and 4-5 tablespoons water. You sort have to eyeball it to get the consistency. I’ve made this subbing dates and almonds. It’s now my go to bar recipe. I love it!

  • Just made these over the weekend and they are delicious! I wasn’t able to find hemp seeds, so I used Chia seeds instead. Also used honey rather than agave syrup.

    Although they’re a bit on the crumbly side, these will be a staple in our house from now on.


    • Hey Jim! Thanks for the feedback! 🙂 Next time try using a little almond milk or even water (about 1-2 tablespoons) in the mix and that should help them stick better!