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No bake apricot hazelnut granola bars

Healthy, vegan and gluten free energy bars that will keep you going for hours.
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Resting/cooling time 30 minutes
Total Time 45 minutes
Servings: 12 bars
Course: Snack
Calories: 218
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup dried apricots (plus a few extra to press into the bars for decoration)
  • 4 tbsp maple syrup
  • ½ cup coconut oil (melted/liquid)
  • 2½ cups rolled oats/ gluten free oats
  • 2 tbsp fresh ginger (grated or finely chopped)
  • ½ cup hazelnuts (roughly chopped)
  • ¼ cup almond (roughly chopped)
  • ½ cup pumpkin seeds/ pepitas
  • ½ tsp fine sea salt
  • ⅔ cup dark chocolate (melted, to dip the bars in)

Equipment

  • 8x8 baking tin
  • food processor or high speed blender

Method
 

  1. Soak the apricots in hot water for 5 minutes. Drain and add to the food processor.
  2. Add maple syrup and coconut oil to the apricots in the food processor and blend untilfinely chopped.
  3. Add oats and ginger to the food processor and pulse until combined. Transfer mixture to a large mixing bowl.
  4. Add salt, nuts and seeds to the mixing bowl. With a large wooden spoon mix everything together.
  5. Line a 8x8 square baking tin with parchment paper. Spread out the mixture evenly in the tin, pressing it down with the wooden spoon until compacted. Press a few whole apricots in it (for decoration, optional).
  6. Refrigerator for 30 minutes or freeze for 20 minutes. Once hardened, cut into bars.
  7. Melt the dark chocolate (in a double broiler or in the microwave) and dip the bars halfway into it. Refrigerate again until the chocolate has set.

Notes

Nutritional information:
the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.