Daily Recipe: Apricot Coconut Energy Bars
Weekends are the perfect time for an adventure. We live in a city that has a lot of offer when it comes to adventuring. You can run, hike, swim and kayak all within the city limits. All this fun requires a snack that will keep you going. The easiest option is reaching for something packaged, like a granola bar.
Did you know that conventional granola bars can contain as many as 25 ingredients, 12 grams of sugar and sugar-filled ingredients, which make them almost as bad as eating a real candy bar. A Twix bar contains around the same amount of calories and sugar as an average granola bar.
There are good granola bar options out there, and we’re lucky to have Thunderbird Energetica in Austin. Their granola bars are made with nutritious, whole foods, so you know what you’re putting in your body.
Still, it’s nice to make your own raw, vegan, healthy granola bars. We found these on Shutter Bean, and loved how simple the recipe is. They’ll fill any snacking cravings you have on your busy and hopefully fun-filled weekend.
Apricot Coconut Energy Bars
From: Shutter Bean
- 1/2 cup cashews
- 1 cup dried apricots
- 1 cup shredded coconut
- 1/3 cup rolled oats
- 2 Tbsp agave syrup
- 2 Tbsp coconut oil, melted
- 3 Tbsp flax seeds
- 1/2 tsp ground ginger
- 1/4 tsp kosher salt
Line a 8-inch baking pan with parchment paper, set aside. Place cashews in a food processor and process until the nuts are evenly chopped, set aside. Put dried apricots in the food processor and process for 3-4 minutes to finely chop. Add coconut, oats, agave syrup, coconut oil, hemp seeds, ginger and salt. Process until mixture comes together. Add the chopped cashews and pulse until well combined.
Put the apricot coconut mixture in the parchment lined baking pan and firmly press into the pan. Cover the bars and place in a freezer for one hour. Unmold bars, trim ends and cut into even triangles. Bars will last up to one month if stored in an air tight container in the fridge.