Apricot and almond bars

With racing season in full swing, it’s nice to have some extra bars stached in the freezer so I don’t have to worry come race day. I’ve been making a bunch of different bars to fuel for day-long races and this one is one of my favorite as it’s easy to bake, tasty and nutritious.



  • 1½ cup almond meal
  • 1 cup dates, pitted
  • 1 cup dried apricots
  • 1 tbsp coconut butter softened
  • 2 tsp mandarine juice
  • pinch sea salt
  • 1 tbsp toasted sesame seeds


  1. In a food processor, pulse the pitted dates, dried apricots and sea salt until the dried fruits are mashed into a paste. wpid-psx_20140705_213517.jpgThey may try to ball up in the processor, in which case you’ll want to stop and break up the mixture with a spoon before continuing. wpid-psx_20140705_213650.jpg
  2. Break up the fruit mixture and pour into a ball. wpid-psx_20140705_213950.jpg
  3. Add the nuts to the dried fruits mixture.
  4. Mix with a wooden spoon until the almond meal is incorporated evenly into the fruit mixture.
  5. Add th juice and softened coconut butter until smooth.wpid-psx_20140705_214149.jpg
  6. Line an 8- or 9-inch square baking dish with cling film.
    Transfer the mixture to the baking dish, and use your a jar top to press it into an even layer. wpid-psx_20140705_214534.jpg
  7. Sprinkle sesame seeds on top of the flatten mixture and fold in half. PSX_20140705_214843
  8. Reflatten and wrap in cling film.
  9. Chill the baking dish in the freezer for at least 30 minutes, then use a sharp knife to cut the fruit-and-nut blend into squares or bars. Wrap each bar tightly for individual servings.


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