There’s nothing quite like a homemade snack bar to keep you fueled during a busy day. These Apricot Almond Snack Bars are packed with wholesome ingredients, naturally sweetened, and require no baking. They’re soft, chewy, and full of warm spice, making them a perfect on-the-go snack or school snack addition.
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Why These Bars Are Healthy
These almond apricot bars are filled with healthy ingredients that support digestive health and provide essential nutrients. Walnuts are rich in omega-3 fatty acids, promoting brain health and reducing inflammation. Dried apricots offer fiber and vitamin A, supporting eye health and digestion. Raw almonds provide protein and heart-healthy fats, while chia seeds are packed with fiber and omega-3s, promoting satiety and gut health. These nutrient-dense bars contribute to your daily value of essential vitamins and minerals, making them a great choice for sustained energy.
Ingredient Notes
These bars come together with just a handful of nutrient-dense, pantry-friendly ingredients:
- Almonds (1 cup): These provide a delicious nutty flavor, protein, and healthy fats.
- Walnuts (1 cup): Walnuts add a rich, buttery texture and extra omega-3s.
- Dried Apricots (1 cup): The natural sweetness and chewy texture make them a star ingredient.
- Dried Dates (1 cup): Dates act as the glue, helping everything bind together while adding a caramel-like sweetness.
- Chia Seeds (2 teaspoons): A boost of fiber, omega-3s, and a great binder for the bars.
- Cardamom (¼ teaspoon): Adds warmth and depth of flavor.
- Cinnamon (1 teaspoon): Brings a cozy, familiar spice to balance the sweetness.
How to Make Apricot Almond Snack Bars
Start by setting up your workspace. Line a 9x9-inch baking pan with parchment paper, making sure to leave an overhang for easy removal later.
In a food processor, combine 1 cup almonds, 1 cup walnuts, 1 cup dried apricots, 1 cup dried dates, 2 teaspoons chia seeds, ¼ teaspoon cardamom, and 1 teaspoon cinnamon. Pulse until the mixture forms small clumps and sticks together when pressed between your fingers. You may need to stop and scrape down the sides of the bowl a few times.
Transfer the mixture into the prepared pan, spreading it evenly. Place another sheet of parchment paper on top, then use the back of a spoon or a jar to press the mixture down firmly until it forms an even layer.
Cover the pan with plastic wrap and refrigerate for at least 1 hour, or until firm. Once set, lift the bars out using the parchment paper overhang, transfer to a cutting board, and slice into 8-10 raw bars using a sharp knife.
How to Serve
- As a quick snack between meals.
- Packed into school snacks for a nutritious treat.
- Enjoyed with a cup of coffee or tea for a naturally sweet pairing.
- Pre-workout energy boost before heading to the gym.
Tips, Tricks, and Alterations
- Storage: Keep bars in an airtight container in the refrigerator for 1-2 weeks or freeze for up to 3 months.
- Add-Ins: Swap or mix in sliced almonds, coconut flakes, or dark chocolate chips.
- Binding Tip: If the mixture is too dry, add 1-2 teaspoons of lemon juice or warm water to help it stick together.
- No Food Processor? Finely chop the dried fruit and nuts by hand and mix everything in a large bowl.
- Room Temperature Serving: These bars taste best when slightly softened at room temperature, making them a convenient grab-and-go snack.
Recipe
Apricot Date Walnut Almond Snack Bars
Ingredients
- 1 cup almonds
- 1 cup walnuts
- 1 cup dried apricots
- 1 cup dried dates
- 2 teaspoons chia seeds
- ¼ teaspoon cardamom
- 1 teaspoon cinnamon
Instructions
- Line a 9x9-inch baking pan with parchment paper.
- In a food processor, blend almonds, walnuts, dried apricots, dried dates, chia seeds, cardamom, and cinnamon until small clumps form.
- Transfer mixture to the prepared pan and spread evenly.
- Place another sheet of parchment paper on top and press the mixture firmly with the back of a spoon or a jar until compact.
- Cover with plastic wrap and refrigerate for at least 1 hour.
- Once firm, remove from the pan, transfer to a cutting board, and slice into bars.
- Store in an airtight container in the refrigerator for 1-2 weeks or freeze for up to 3 months.
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