Apricot Power Bars

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Ingredients
Instructions
Nutrition

Apricot Power Bars are a great grab and go breakfast or the perfect pick me up on the way home from the gym.  Kid-friendly (with white chocolate) and Paleo-friendly (with dark chocolate, or no chocolate at all) I’ve made these gluten free bars each and every way.

I used white chocolate chips from my local Whole Foods when I made these for the boys.  The chips come in a little unmarked plastic tub –sorry I don’t have more info on that.  If you’d like to find out more you can try calling the Whole Foods in my neighborhood (it’s actually called Ideal Market and is the smallest Whole Foods in the country) at 303-443-1354.

Ingredients
Serves:
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Instructions
  1. Place apricots and pecans in a food processor and pulse until the texture of coarse gravel
  2. Pulse in eggs, salt and vanilla, until mixture forms a ball
  3. Remove mixture from food processor and work in chocolate chips
  4. Place mixture in a greased 8 x 8 inch baking dish
  5. Bake for 25 minutes at 350°F
  6. Cool and serve

I love apricots because they are just a bit lower on the glycemic index than other dried fruits.  Further, they’re high in vitamin A, vitamin C, tryptophan and full of good fiber.

If you’re looking for more ways to get your daily dose of apricots and gluten free cake is your thing, try my magically moist Cherry Apricot Cake recipe. Or, if candy is what you’ve got a hunkering for, check out these Cranberry Apricot Truffles (one of my all time favorite gluten free recipes).

Here are some more gluten free treats made with apricots that you might like:
Apricot jam with noyaux, spices and bourbon by Sean of Hedonia
Simple Roasted Apricots with Honey Mascarpone by Joy of Joy The Baker
Thumbjams by Dan of Renegade Kitchen

Nutrition
There is no Nutrition Label for this recipe yet.

Comments

65 responses to “Apricot Power Bars”

  1. Just making these now and I’m super excited to try them.

    Can you please advise how best to keep them once cooked and cooled? In an air tight container on the counter top or in the fridge?

    If freezing, do you have re bake them or just let them thaw at room temperature?

    Many thanks

  2. Wow, these were delicious! I added some dried cranberries, unsweetened shredded coconut, and arange zest. This is a really satisfying treat. I alternate between keeping these bars and the muesli scones in
    my freezer, so I always have something yummy to eat at breakfast or lunch…or after dinner. Thanks for all your fantastic recipes, Elana!

  3. Hi, I am just beginning my paleo diet. I see chocolate chips in these bars. Isn’t sugar a big no-no? Is honey okay to use? Thanks!

  4. Just made these and they turned out great! I added a handful of dried cranberries and used a paleo chocolate chip substitute….absolutely fabulous…thanks for an awesome recipe

  5. I just made these. Theyre gorgeous. I added shredded coconut and cranberries. Also sprinkled a bit of all spice on top after baking.

  6. Thank you for this wonderful recipe. We love it! Take them hiking for a snack, breakfast on the run and for a dessert treat. Love the simple recipe and the ease.

  7. Thank you Elana for this site it is truly wonderful!

    I made this with fresh apricots just added almond flour to absorb the extra moisture. And then added some manuka honey.

    They were delicimo.

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