Almond and Apricot Bars

Almond and Apricot Bars

E

nergy bars can be a great way of bridging the gap from one meal to the next, especially if you are exercising or have a hectic lifestyle. Unfortunately, the shop-bought ones tend to be packed with sugar or other harmful artificial sweeteners. They can also be extremely expensive, leading to the temptation to opt for a bar of chocolate instead. Luckily it is quick, easy and cheap to make a large batch of your own, which can be stored in the fridge and used up over time.

Makes 16 bars

Ingredients

• olive oil, for greasing
• 75g almonds
• 100g mixed seeds
• 250g rolled oats
• 8 Medjool dates
• 100g dried apricots
• 20ml maple syrup
• 150ml water
• 2 tbsp coconut oil, melted
• 4 tbsp smooth almond butter

Method

1. Preheat the oven to 180°C. Grease and line a 20cm x 20cm square baking tin.
2. Chop the almonds, then scatter over a baking sheet with the mixed seeds and oats, and roast for 20 mins, turning occasionally.
3. Meanwhile, de-stone and roughly chop the dates and apricots.
4. Place the maple syrup, almond butter, dates, coconut oil and 150ml of water in a small saucepan over a low heat. Gently heat for 10 mins, mashing the dates with the back of your spoon, until you have a sticky sauce.
5. Tip the oats, seeds, almonds and apricots into a large bowl and pour over the sauce mixture. Coat everything in the sticky sauce.
6. Pour the mixture onto the baking tin, using a back of a spoon to press into an even layer.
7. Bake for 15 to 20 mins, or until golden, then cut into portions.