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)
- Line the bottom of an 8-inch baking pan with parchment paper.
- 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.
- 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.
- The mixture should start to clump together in the food processor. Next, transfer the mixture to a baking pan lined with parchment.
- Firmly press the energy bar mixture into the baking pan using a spatula to make an even, smooth layer.
- Place pan in the freezer for one hour, then remove and cut into 8-10 bars or squares.
- 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.