No-Bake Apricot Chia Energy Bars (Print Version)
# 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:
01 -
Line an 20×20 cm or 23×23 cm square pan with wax or parchment paper to prevent sticking.
02 -
Place Medjool dates, dried apricots, chia seeds, and ground cinnamon into a food processor and blend until a cohesive mass forms.
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.
04 -
Break up the mixture again, add white chocolate chips, and pulse briefly to lightly chop and disperse the chips throughout the mass.
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.
06 -
Refrigerate the pan for 30 to 45 minutes until firm, then remove and cut into bars or squares as desired.
# Notes:
01 -
For cleaner slicing, use a sharp knife and wipe between cuts. Substitute vegan white chocolate chips for a dairy-free version.