These Dark Chocolate and Apricot Granola Bars are so easy to make and are a deliciously healthy and wholesome breakfast or snack bar. They are made from vegan, gluten-free wholefoods and are naturally high in protein and fibre. They are so delicious, and they travel well, too.
By Nourishing Amy
Dark Chocolate and Apricot Granola Bars
Prep Time: 20 mins plus overnight
Serves: 8 People
Ingredients
For the oats
120g dried apricots, plus extra
2 tbsp maple syrup
30g coconut oil, softened
40g smooth almond butter (or another nut/seed butter)
125 oats, GF if needed
1 tsp cinnamon
40g pecans
40g pistachios, plus extra
20g hemp seeds
30g pumpkin seeds
1 tbsp chia seeds
90g 85% Dark Chocolate, broken up
Flaky salt
Method
Step 1
Soak the 120g dried apricots in boiling water and leave for 10 minutes to rehydrate.
Step 2
Meanwhile, add the pecans and pistachios to a food processor and blitz to chop up the nuts. Tip the nuts into a large mixing bowl with the oats, cinnamon, hemp seeds, pumpkin seeds and chia seeds. Stir well.
Step 3
Add the drained apricots to a blender or food processor with the maple syrup, coconut oil and almond butter and blend until smooth and sticky. Add 1 tbsp of the apricot soaking water, if needed.
Step 4
Stir the sticky mix into the oaty mixture until it’s fully combined.
Step 5
Line a loaf tin with baking paper and transfer the granola bar mixture into the tin. Press down firmly to create a compact bar. Top with 4-5 extra apricots and press them down.
Step 6
Chill the bars in the fridge for 2-3 hours or until set.
Step 7
Melt the chocolate. Remove the bars the tin and slice into 8 bars. Dip each bar into the chocolate and allow the excess to drip off. Place the bars on a parchment lined plate, sprinkle with crushed pistachios and flaky salt and chill in the fridge for 10 minutes.
Step 8
Store the Dark Chocolate and Apricot Granola Bars in the fridge in a sealed container for up to 1 week or at room temperature for 3-5 days.
