No-Bake Apricot Chia Bars
Sweet, chewy, and lightly crunchy no-bake snack bars with apricots, chia, and pumpkin seeds.
Ingredients
Ingredients
- 1 cup pitted Medjool dates
- 1 cup dried apricots
- 2 tablespoons chia seeds
- 1/4 teaspoon ground cinnamon
- 1 cup raw pumpkin seeds pepitas
- 2 tablespoons white chocolate chips use vegan if desired
Instructions
- Line an 8 x 8 inch or 9 x 9 inch square pan with wax paper or parchment, leaving an overhang on two sides.
- Add the dates, apricots, chia seeds, and cinnamon to a food processor and process until the mixture clumps together and forms a sticky mass.
- Break up the mass with a spatula, add the pumpkin seeds to the food processor, and pulse until the seeds are in small chunks and evenly distributed.
- Break up the mixture again with a spatula, add the white chocolate chips, and pulse a few times to lightly chop and distribute the chips without overprocessing.
- Transfer the mixture to the prepared pan and press it firmly into an even layer, smoothing it all the way to the corners.
- Cover the top with another sheet of paper and press with the bottom of a flat pan or a glass to compact and level the surface.
- Refrigerate for 30 minutes until firm, then lift the slab out of the pan using the paper overhang and cut into 16 bars or squares.
Notes
- For easiest slicing, use a sharp knife and wipe the blade clean between cuts.
- Store bars in an airtight container in the refrigerator for up to 1 week, or freeze with parchment between layers for up to 3 months.
- Store bars in an airtight container in the refrigerator for up to 1 week, or freeze with parchment between layers for up to 3 months.