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No-Bake Apricot Chia Bars

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These no-bake bars blend chewy Medjool dates and dried apricots with a sprinkle of chia seeds and cinnamon for a naturally sweet, subtly spiced base. Crunchy raw pumpkin seeds bring texture, while white chocolate chips add a touch of creamy sweetness. Everything is effortlessly pulsed in a food processor, pressed into a pan, and chilled until perfectly set. Slice into bars or squares for a wholesome, plant-forward snack packed with energy and flavor—no oven needed!

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Updated on Wed, 21 May 2025 12:35:16 GMT
A stack of brown and white cookies. Pin it
A stack of brown and white cookies. | tastygusto.com

These no-bake apricot chia energy bars are my answer whenever I want a nourishing snack that comes together in minutes with no oven required. Packed with chewy dates sweet apricots and crunchy pepitas each bite is a naturally sweet boost to fuel your day. Whether heading out for a hike or packing lunchboxes these bars always disappear fast at my house.

When I first tried these on a busy workday my husband went back for seconds and asked if we could keep a batch in the fridge all the time.

Ingredients

  • Medjool dates: This soft sticky fruit binds the mixture and lends natural caramel flavor Look for plump shiny dates for the best texture
  • Dried apricots: Provide tangy sweetness and chewy texture Choose ones that are soft and bright in color for freshness
  • Chia seeds: Add crunch fiber and omega 3s Make sure they are dry and not clumped together in the package
  • Ground cinnamon: A warm note that brings out the sweetness in the fruit Use fresh ground cinnamon for big flavor
  • Raw pumpkin seeds or pepitas: Offer protein zinc and a satisfying crunch Buy unsalted ones for best control over flavor
  • White chocolate chips: Little bits of creamy sweetness that surprise in each bite Use quality chips for melting texture or a vegan version to suit dietary needs

Step-by-Step Instructions

Prepare the Pan:
Line an 8 by 8 or 9 by 9 inch pan with wax or parchment paper This prevents sticking and makes removing the bars easy
Blend the Fruit Base:
Add pitted dates dried apricots chia seeds and cinnamon to a food processor Process until the mixture comes together and forms one sticky mass This step ensures that the fruit is well integrated for optimal flavor and structure
Mix in the Pepitas:
Break up the sticky mixture with a spatula Add pumpkin seeds to the food processor and pulse until the seeds are chopped into small chunks You want a mix of fine and coarse pieces so every bite has texture
Add the White Chocolate Chips:
Use a spatula to break up the mixture again Add the white chocolate chips then pulse just a few times to distribute and slightly break up the chips This keeps pockets of chocolate throughout the bars
Press and Flatten:
Transfer the mixture to your prepared pan Lay another sheet of wax paper on top then press firmly to spread it evenly To get a smooth flat top place another equal sized pan or a glass on top and press firmly
Chill and Slice:
Refrigerate for at least 30 to 45 minutes This helps the bars firm up making them easy to cut Once chilled lift them from the pan and slice into bars or squares of your preferred size
A stack of brown and orange candy bars. Pin it
A stack of brown and orange candy bars. | tastygusto.com

I absolutely love the contrast between zesty apricots and smooth white chocolate Every time I make these bars my daughter asks if she can sneak a few into her backpack for after school.

Storage Tips

Keep these bars in an airtight container in the refrigerator for up to one week They hold their shape best when cold and the flavors stay bright You can also freeze them for up to three months just layer with parchment to prevent sticking and thaw in the fridge overnight

Ingredient Substitutions

If you are out of apricots dried cherries or mango make a fun twist For a nutty option substitute the pepitas with chopped almonds or sunflower seeds Dairy free chips keep this vegan or you can use dark chocolate for a less sweet flavor

Serving Suggestions

Try packing these bars with some fresh fruit for a balanced on the go breakfast They also work great crumbled over a bowl of Greek yogurt Add them to lunchboxes for kids or adults or bring along for hiking and travel

Three squares of cereal on a black surface. Pin it
Three squares of cereal on a black surface. | tastygusto.com

Cleaning up is a breeze thanks to the one bowl food processor method and you can get kids involved pressing the mixture into the pan My favorite trick is to use wax paper on top so your hands stay clean and the finish is perfectly smooth Give these a try and you just might start making double batches like I do every week.

Frequently Asked Questions

→ Can I use other dried fruits instead of apricots?

Yes, dried mango or pineapple work well, but apricots provide a unique sweet-tart balance that complements dates and chia seeds beautifully.

→ What can I substitute for white chocolate chips?

Try dark chocolate chips, cacao nibs, or simply omit them for a less sweet option. You can also use vegan chocolate alternatives if you prefer.

→ How long do these bars stay fresh?

Store in an airtight container in the fridge for up to one week. You can also freeze them for longer storage.

→ Is it necessary to use Medjool dates?

Medjool dates add moisture and natural sweetness, but you can substitute with any soft, pitted dates. If your dates are dry, soak them briefly in warm water.

→ Can I replace pumpkin seeds with other seeds or nuts?

Yes, sunflower seeds, sesame seeds, or chopped almonds can be used for a different texture and flavor profile.

No-Bake Apricot Chia Energy Bars

Wholesome bars with apricot, dates, chia, pumpkin seeds, and white chocolate. Naturally sweet and satisfying.

Prep Time
15 Minutes
Cook Time
~
Total Time
15 Minutes


Difficulty: Easy

Cuisine: Modern

Yield: 12 Servings (12 bars or squares)

Dietary: Vegetarian, Gluten-Free

Ingredients

→ Base

01 240 g Medjool dates, pitted
02 150 g dried apricots

→ Seeds

03 2 tablespoons chia seeds
04 140 g raw pumpkin seeds (pepitas)

→ Flavorings

05 0.25 teaspoon ground cinnamon

→ Chocolate

06 2 tablespoons white chocolate chips (vegan, if preferred)

Instructions

Step 01

Line an 20×20 cm or 23×23 cm square pan with wax or parchment paper to prevent sticking.

Step 02

Place Medjool dates, dried apricots, chia seeds, and ground cinnamon into a food processor and blend until a cohesive mass forms.

Step 03

Scrape down the mixture with a spatula; add pumpkin seeds to the food processor and pulse until the seeds are broken into small pieces but not fully blended.

Step 04

Break up the mixture again, add white chocolate chips, and pulse briefly to lightly chop and disperse the chips throughout the mass.

Step 05

Transfer the mixture to the prepared pan and press it evenly into the corners. Cover the top with another sheet of paper and use a second pan or glass to compact and level the surface.


A stack of brown and orange candy bars.
Step 06

Refrigerate the pan for 30 to 45 minutes until firm, then remove and cut into bars or squares as desired.


Three squares of cereal on a black surface.

Notes

  1. For cleaner slicing, use a sharp knife and wipe between cuts. Substitute vegan white chocolate chips for a dairy-free version.

Tools You'll Need

  • Food processor
  • Spatula
  • Square pan (20×20 cm or 23×23 cm)
  • Parchment or wax paper
  • Sharp knife

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains seeds and may contain traces of milk in standard white chocolate chips.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 155
  • Total Fat: 6 g
  • Total Carbohydrate: 24 g
  • Protein: 4 g