Post by Loupy on Sept 16, 2018 22:53:11 GMT -7
No-Bake Apricot Chia Energy Bars
From: Brianne @ cupcakesandkalechips.com/apricot-chia-energy-bars/
It only takes minutes to make this sweet and chewy snack with just a bit of crunch. It’s fast, it’s easy, and the healthy snacks are portable and packable for school, camp, road trips, or just a outing to the park. Or keep them in the fridge for when the afternoon hunger pangs start. Just grab the six ingredients, your food processor, and a pan, then make these easy snack bars. They are sweet and tangy with just a hint of crunch, but are free from peanuts, tree nuts, dairy (if you get dairy-free chips), and gluten. Perfectly portable, plus they are gluten free, vegan, and nut-free.
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Chilling time: 30 min
Serves: 16
Ingredients
1 cup Medjool dates pitted
1 cup dried apricots
2 Tablespoons chia seeds
¼ teaspoon cinnamon
1 cup raw pumpkin seeds/pepitas
2 Tablespoons white chocolate chips (use vegan, if desired)
Instructions
Line a 8x8 or 9x9 square pan with wax or paper.
Place dates, apricots, chia seeds and cinnamon in a food processor, and process until the mixture forms a large mass.
Break up slightly with a spatula, add pepitas to the mixture in the food processor, and pulse until there are small chunks of pepitas.
Break up the mixture one more time, add white chocolate chips and pulse a few times to slightly break and distribute the chips.
Press the mixture into the prepared pan.
You can cover the top with more paper and press an equal sized pan to roll the top with a glass to flatten completely.
Refrigerate for 30-45 minutes, then slice into bars or squares.
Nutritional Infomation
Calories: 84
Total Fat: 3g
Sodium: 3mg
Potassium: 202mg
Total Carbs: 14g
Fiber: 1g
Sugars: 11g
Protein: 2g
From: Brianne @ cupcakesandkalechips.com/apricot-chia-energy-bars/
It only takes minutes to make this sweet and chewy snack with just a bit of crunch. It’s fast, it’s easy, and the healthy snacks are portable and packable for school, camp, road trips, or just a outing to the park. Or keep them in the fridge for when the afternoon hunger pangs start. Just grab the six ingredients, your food processor, and a pan, then make these easy snack bars. They are sweet and tangy with just a hint of crunch, but are free from peanuts, tree nuts, dairy (if you get dairy-free chips), and gluten. Perfectly portable, plus they are gluten free, vegan, and nut-free.
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Chilling time: 30 min
Serves: 16
Ingredients
1 cup Medjool dates pitted
1 cup dried apricots
2 Tablespoons chia seeds
¼ teaspoon cinnamon
1 cup raw pumpkin seeds/pepitas
2 Tablespoons white chocolate chips (use vegan, if desired)
Instructions
Line a 8x8 or 9x9 square pan with wax or paper.
Place dates, apricots, chia seeds and cinnamon in a food processor, and process until the mixture forms a large mass.
Break up slightly with a spatula, add pepitas to the mixture in the food processor, and pulse until there are small chunks of pepitas.
Break up the mixture one more time, add white chocolate chips and pulse a few times to slightly break and distribute the chips.
Press the mixture into the prepared pan.
You can cover the top with more paper and press an equal sized pan to roll the top with a glass to flatten completely.
Refrigerate for 30-45 minutes, then slice into bars or squares.
Nutritional Infomation
Calories: 84
Total Fat: 3g
Sodium: 3mg
Potassium: 202mg
Total Carbs: 14g
Fiber: 1g
Sugars: 11g
Protein: 2g
