I love having healthy grab-and-go options around for when I need some fuel and I’m short on time. These Apricot Nut & Seed Bars are perfect for making on a day off and keeping in the fridge or freezer for an energy boost later in the week.
Apricots serve as an antioxidant-rich natural sweetener and binder in these bars, holding together pecans, pumpkin seeds, cashews, and coconut that will fill you up with fiber and nourishing fats. The raw pecans add a nutty flavor and pair great with cinnamon, plus they’re rich in bone-building minerals like calcium, magnesium, and potassium.
Wishing you health and happiness,
Mark Hyman, MD
- 12 dried apricots, unsweetened (about ½ cup)
- 1 cup raw pecans
- ⅓ cup raw pumpkin seeds
- ⅓ cup raw or dry roasted cashews
- ¼ cup dried shredded coconut
- ⅛ teaspoon Himalayan salt
- 1 teaspoon ground cinnamon
- 1 scoop Farmacy Super Simple Vanilla Grassfed Protein
- 1 tablespoon coconut oil
- ¼ cup almond butter
1. Soak the apricots in a bowl with boiling water and set aside for 5 minutes.
2. Combine the pecans, pumpkin seeds, cashews, coconut, salt, cinnamon, and protein powder in a food processor and pulse 10 times, until fine and crumbly.
3. Drain (and save) the apricot liquid. Add the apricots to the food processor along with the coconut oil and almond butter.
4. Pulse the mixture while adding ¼ cup of the reserved apricot liquid, keep pulsing until the mixture begins to come together like a dough.
5. Press mixture firmly into bar molds or an 8x8 inch parchment paper lined baking dish. Cover and refrigerate for 1 hour.
6. If using a pan instead of molds: After chilling, remove from the pan and place onto a cutting board. Allow to sit for a couple of minutes to warm up, then cut into 12 bars. Store bars in an airtight container in the fridge for 2 weeks or in the freezer for up to 3 months.
Nutritional analysis per serving: Calories: 179, Total Fat: 15g, Saturated Fat: 3g, Cholesterol: 0mg, Sodium: 44mg, Carbohydrates: 8g, Fiber: 3g, Sugars: 4g, Protein: 6g, Net Carbs: 5g