These are delicious and very quick to make. I have a dehydrator, so I normally use that as I prefer them raw. But this time I also did a few in the oven as I know most of you won’t have a dehydrator, and they turned out great. If you don’t quite have all the ingredients, you can change it round a bit, but you will need the dates & apricots to hold things together. The oats and almonds are pretty essential too. I have made these a lot without chia seeds, but they are a fantastic addition and add extra fibre and essential fatty acids which I think balances it out. Try and get dried cranberries that are sweetened with apple or pineapple juice, rather than refined sugar. You can substitute raisins for cranberries if you wish.
I also use my almond pulp in these sometimes, so thats another use for people who make their own nut milk!
I like to measure the mix in the tin so they turn out even sizes. A 8cm x 4cm sized bar gives you approximately 50g bars, which are perfect. This recipe makes 10 at that size.
Cooked or dehydrated these will keep at least a week if stored in an airtight container.
- 1/3 cup apricots, soaked in water for 30 minutes and drained
- 1/2 cup medjool dates, pitted
- 2 teaspoons vanilla essence
- 1 and 1/2 cups raw almonds
- 1/3 cup chia seeds
- 1/2 cup oats, gluten free if intolerant
- 1/2 cup shredded coconut
- 1/3 cup pumpkin seeds
- 1/2 cup dried cranberries
- Preheat oven to 180C or 350F.
- Place dates and apricots in a food processor. Process until it turns into a smooth paste.
- Add remaining ingredients and process until well mixed but don't over process, the texture is better if you still leave large pieces of all the ingredients.
- Transfer mix to a tin, a sponge roll tin is ideal or a rectangular tin with short sides. Spread mix out.
- Place your tin in preheated oven for 10-12 minutes or until golden, do watch them as they cook quickly.
- Slice and store in an airtight container.
- If you do have a dehydrator, remove some trays and place your tin inside. Dehydrate for about 4-6 hours at 41 degrees celsius, and then turn out onto a mesh tray for another 6 hours. Cut up and keep refrigerated.