No-Bake Apricot Almond Bars: Healthy Snack!

No-Bake Apricot Almond Bars: Healthy Snack!

Whip up these no-bake energy bars with almonds and dried apricots for a quick, healthy snack.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 8

Course: Snack

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

• 1 ½ cups raw almonds
• 1 cup (6 oz. bag) dried apricots
• ½ cup unsweetened coconut shreds
• 2 tbsp almond butter
• 1 tbsp chia seeds
• ½ tsp pure vanilla extract
• ½ tsp cinnamon
• ¼ tsp nutmeg
• pinch sea salt
• 1-2 tbsp water (if needed – add 1 tbsp. at a time)

Method

 

1. Line a 9 x 5 inch loaf pan with parchment paper or plastic wrap. Combine all of the ingredients in a food processor except for the water.
2. Process on low speed for several minutes, stopping to scrape the sides of the bowl as needed, until ingredients start to come together.
3. If the mixture seems too dry, add 1 Tbsp. of water at a time and continue processing until it sticks together.
4. Transfer the dough to the prepared loaf pan and press down firmly into the bottom. Top with coconut shreds, pressing them lightly into the surface.
5. Chill the bars in the fridge for 30 minutes or freezer for 10 minutes until firm.
6. Remove bars from the pan and cut into 8 bars or squares. Store bars in the refrigerator.

Notes

– For best results, ensure your dried apricots are soft and pliable. If they are very dry, soak them in warm water for 10 minutes before processing.
– Press the mixture into the pan very firmly to ensure the bars hold together well once chilled.
– Store these bars in an airtight container in the refrigerator for up to 2 weeks.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

The technique that makes it

The success of these no-bake apricot almond bars hinges on achieving the right consistency through proper processing. The key is to first pulse the raw almonds in a food processor until they are finely ground but not yet a paste. This creates a base with a pleasant texture. Next, add the dried apricots and pulse again until they are broken down into small pieces, but not completely pureed. The goal is to have distinct apricot fragments suspended within the almond meal. Over-processing at this stage can lead to a gummy texture. Once the dry ingredients are processed, introduce the almond butter, coconut shreds, chia seeds, vanilla extract, cinnamon, nutmeg, and sea salt. Process this mixture until it just starts to clump together. It should hold its shape when squeezed between your fingers. If the mixture seems too dry and crumbly, gradually add water, one tablespoon at a time, processing briefly after each addition until the desired consistency is reached. This controlled hydration is crucial for binding the ingredients without making the bars soggy. Finally, press the mixture firmly and evenly into a lined baking pan. The firmness of the press directly impacts how well the bars hold together. Allow them to chill sufficiently in the refrigerator to set; this is the ‘baking’ process for no-bake treats, allowing the fats to solidify and bind everything.

Troubleshooting

• Bars are too crumbly and won’t hold their shape: This usually means there isn’t enough moisture or binder. Try adding another tablespoon of almond butter or a touch more water, processing briefly to incorporate. Ensure you pressed the mixture firmly into the pan.
• Bars are too sticky or gummy: You may have over-processed the apricots or added too much liquid. Avoid over-processing the apricots into a paste. If the mixture is too wet, try adding a bit more ground almonds or coconut shreds to absorb excess moisture, then re-press.
• Bars don’t set firmly: Insufficient chilling time is the most common culprit. Ensure the bars are refrigerated for at least 2-3 hours, or until completely firm to the touch. Sometimes, a slightly higher fat content from the nuts and almond butter needs adequate time to solidify.
• Texture is too dry or pasty: This can happen if the almonds were processed too far into almond butter initially. Pulse almonds until finely ground, but stop before they become a smooth paste. The apricots should also retain some texture.

Substitutions

• Almonds: Raw walnuts or pecans can be substituted for almonds. The resulting bars will have a slightly different flavor profile, possibly richer and earthier, and the binding texture might vary slightly due to different fat content.
• Dried Apricots: Dried dates (like Medjool) or dried figs can be used instead. Dates will lend a sweeter, caramel-like flavor and a stickier texture, potentially reducing the need for added water. Figs will offer a milder sweetness and a slightly chewier texture.
• Almond Butter: Cashew butter or sunflower seed butter are good alternatives. Cashew butter offers a milder, creamier taste. Sunflower seed butter provides a nut-free option with a distinct, slightly savory flavor that pairs well with the spices.
• Coconut Shreds: Rolled oats (gluten-free if needed) can be used as a binder and for texture. This will change the flavor to be more cereal-like and may require slightly more liquid to achieve the right consistency, as oats absorb moisture differently than coconut.

Pro tips

• For best results, ensure your dried apricots are soft and pliable. If they are very dry, soak them in warm water for 10 minutes before processing.
• Press the mixture into the pan very firmly to ensure the bars hold together well once chilled.
• Store these bars in an airtight container in the refrigerator for up to 2 weeks.

Enjoy these wholesome, homemade energy bars as a convenient and nutritious snack option. Experiment with different additions to find your perfect flavor combination!

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