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!

  • Hi thanks for the recipe looks great! I was wondering if it’s also possible to substitute with any fresh fruit? Thanks!

    • Hey Vicky! I’m sure you could add some fresh fruit to the bars but it might change the consistency a bit to be a bit softer, so you’d have to add a little at a time to maintain the right consistency!

  • 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 🙂

    • Thanks K! Yes, I imagine pumpkin seeds would change the look but I’m so glad to hear you enjoyed the taste! 🙂

  • 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! 🙂

Comments are closed.