Get back-to-school ready with Chef and awesome mum of two Dani Venn’s delicious Apricot, Cinnamon and Coconut “No Bake” Energy Bars! Quick and easy, and featuring P2P’s all natural ground Cinnamon, you might need to make two batches – one for the kids and one for yourself!
400g dried apricots
1 cup desiccated coconut, plus extra for dusting
1 cup traditional rolled oats
1 – 2 teaspoons Pantry to Plate Ground Cinnamon
1 tablespoon full flavoured coconut oil
1 tablespoon pure maple syrup (optional)
¼ cup cacao nibs (optional)
- Place apricots, coconut, oats, cinnamon, coconut oil and maple syrup into a food processor and blend until a smooth dough consistency is achieved and so that you could easily roll it into a smooth ball, not too sticky, not too dry.
- Line loaf or square cake tin with baking paper, lightly dust base of pan with extra desiccated coconut. Press dough into loaf or square tin as evenly as you can, use the back of a spoon or fingers to smooth out. Sprinkle cacao nibs evenly on surface of the pan, sprinkle with a little extra desiccated coconut. Set in fridge to firm up for about an hour or so before slicing.
- Best kept in the fridge, although is perfect for a lunchbox, picnic or snack.
- If you have any leftover mixture, roll into bliss balls and dust in coconut to make bliss balls.