This no-cook recipe for Apricot Chocolate Almond Energy Bars are great to grab for breakfast, a sensible snack or for pre and post workout fuel.
Course:
Breakfast, Snack, Worout
Cuisine:
American
Servings: 12bars
Ingredients
1cupdried apricotsabout 20
1/2 cupDark Chocolate Blue Diamond Almondsthese are "dusted" not coated in chocolate, use sea salt flavor if you can't find.
1/2 cup shredded unsweetened coconut
1/3cupcup almond meal (or protein powder
1/4cuppalm sugarie coconut sugar
2 tablespoonschia seeds
1/2teaspoonsea saltoptional
2 - 3tablesspoons coconut oil
1/4 cup mini chocolate chips
Instructions
Line and 8 or 9 inch baking pan with plastic wrap, and set aside.
Pulse Blue Diamond Chocolate Almonds (these are dusted chocolate almonds, not chocolate coated) in food processor until coarsely ground, leave in work bowl.
Add in coconut, apricots, almond meal (or protein powder), palm sugar, chia seeds and sea salt in food processor and process until apricots chopped and well combined with other ingredients.
Drizzle and pulse in coconut oil one tablespoon at a time until mixture begins to stick together when pinched between fingers. The amount of coconut oil you need to use will depend on the size of apricots and whether you used almond meal or protein powder as a binder.
Gently pulse in mini chocolate chips. If using regular sized chocolate chips add them to step 3.
Firmly press the apricot mixture into the baking pan, using the flat surface of a measuring cup or drinking glass to create a flat even layer.
Place pan in the freezer for 30 minutes, then remove and cut into 12 rectangle bars or roll up in balls (size of your choosing). Keep in an airtight container and store for up to one month in the fridge.