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.
Apricot Power Bars
Ingredients
- 1 cup dried apricots
- 2 cups pecans
- 2 large eggs
- ¼ teaspoon celtic sea salt
- 1 tablespoon vanilla extract
- ½ cup chocolate chips of your choice, or none whatsoever
Instructions
- Place apricots and pecans in a food processor and pulse until the texture of coarse gravel
- Pulse in eggs, salt and vanilla, until mixture forms a ball
- Remove mixture from food processor and work in chocolate chips
- Place mixture in a greased 8 x 8 inch baking dish
- Bake for 25 minutes at 350°F
- 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
Preeti Sikri says
Can they be made without egg, any egg replacement of vegetarian?
Elana says
Preeti, I haven’t tried that but feel free to experiment!
Lise Neer says
I make these regularly, and they are always a hit. Wondering if you could recommend a good nutrition analyzer online, that provides all info for a given recipe? I think MasterCook used to do that, when my personal chef-husband had a subscription, but I’d just need it once in a while. Thanks for a great snack and post-workout power-up!
Elana says
Lise, for more on that go here:
https://elanaspantry.com/nutrition-information/
Have a lovely day!
Elana
Miranda Dewitte says
Carb manager imports and calculates :)
Dawn says
i just made these a bit ago and i think i blended them up just a bit to much, but still they are AWESOME. we are on the plant paradox program, so this was awesome. thanks. take care
Elana says
Dawn, thanks for letting me know this recipe is AWESOME!
Sharyn says
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
Elana says
Sharyn, cool on the counter overnight, then store in an airtight container in the fridge :-)
Laura says
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!
Elana says
Laura, thanks for letting me know these are delicious! And here’s the link to my Muesli Scones for other readers:
https://elanaspantry.com/muesli-scones/
So glad you are enjoying my recipes!
Elana
kirste roth says
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!
Elana says
Kirste, thanks for your comment! Feel free to omit the chocolate :-)
Chris says
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
Elana says
Chris, thanks for letting me know these are awesome!
emma says
I just made these. Theyre gorgeous. I added shredded coconut and cranberries. Also sprinkled a bit of all spice on top after baking.
Marianna says
Hi Emma,
I like your idea of adding coconut and cranberries. How much of each did you add?
Lisa says
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.
David says
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.