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.
By Nourishing Amy
Dark Chocolate and Apricot Granola Bars
Prep Time: 20 minutes + chilling
Serves: 8 People
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)
Soak the 1/2 cup dried apricots in boiling water and leave for 10 minutes to rehydrate.
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.
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.
Stir the sticky mix into the oaty mixture until it’s fully combined.
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.
Chill the bars in the fridge for 2-3 hours or until set.
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.
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.