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By Nourishing Amy

Dark Chocolate and Apricot Granola Bars

timerPrep Time: 20 minutes + chilling

groupsServes: 8 People

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 whole foods and are naturally high in protein and fiber. They are so delicious, and they travel well, too.


1/2 cup dried apricots, plus extra

2 tbsp maple syrup

¼ cup coconut oil, softened

3 tablespoons smooth almond butter (or another nut/seed butter)

1 ¼ cup oats, GF if needed

1 tsp cinnamon

⅓ cup pecans

¼ cup pistachios, plus extra

2 tablespoons hemp seeds

¼ cup pumpkin seeds

1 tbsp chia seeds

85g 85% Dark Chocolate, broken up (1 Divine Chocolate bar)

Flaky salt


Step 1

Soak the 1/2 cup 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 parchment 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.

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