Cashew Apricot Energy Bars

By: Carla Meine CFNC

| May 4, 2022

My hubby can’t have most of the energy bars out there because of the nuts that they use.  He has a sensitivity to most nuts but he can tolerate cashews so I looked online and found these at Nutrition in the Kitchen and gave them a try.  We really liked them so we made them to take to our pickleball tournament and they worked great to give him quick energy in between matches.


  • 1 cup raw cashews
  • 1/4 cup heart hemp seeds
  • 1 1/2 cups shredded or flaked unsweetened coconut
  • 1/4 teaspoon sea salt
  • 2 cups dried apricots (if they are dried out then soak them in water until they’re soft )
  • 2-3 tablespoons pure maple syrup
  • 2 tablespoons coconut oil
  • 1-2 tablespoons water (if needed)


  1. Line the bottom of an 8-inch baking pan with parchment paper.
  2. Add cashews, hemp seeds, sea salt, and coconut to the food processor or high speed blender and pulse on high for about 10 seconds until crumbly.
  3. Add in the dried apricots along with the maple syrup, and coconut oil and process again on high for 30 seconds to 1 minute, stopping intermittently 2-3 times to scrape the sides of the processor with a spatula, until a crumbly, sticky mixture is achieved.
  4. The mixture should start to clump together in the food processor. Next, transfer the mixture to a baking pan lined with parchment.
  5. Firmly press the energy bar mixture into the baking pan using a spatula to make an even, smooth layer.
  6. Place pan in the freezer for one hour, then remove and cut into 8-10 bars or squares.
  7. Place bars in an airtight container and store for up to 1 week on the countertop, 2 weeks in the fridge, or 3 months in the freezer.