Apricot vanilla cashew bars recipe

This apricot vanilla cashew bars recipe is the perfect snack to carry you from the office to your evening workout and the meetings in-between. These grain-free bars are ideal for sustaining, slow-release energy. A mixture of sweet dates, crunchy nuts and smooth nut butter makes the perfect whole food base with added nutrients – and flavour – from spices and dried fruits.

Ingredients (makes 8 bars)

175g cashews

150g dried apricots

25g pitted Medjool dates

1tbsp cashew butter

1tsp pure vanilla extract

Pinch of sea salt

Shredded coconut to top (optional)

Method

Line a 23 x 12.5cm (9 x 5in) loaf tin with baking paper.

Place the nuts in a food processor and pulse until finely chopped, with some small chunks remaining. Add the rest of the ingredients, except the nuts for topping, and pulse until the ingredients start to stick together. Do not process until smooth, as the texture helps the bars hold together.

Transfer the mixture to the prepared loaf tin and use a sheet of baking paper on top to press and flatten evenly, using the palm of your hand. Sprinkle the crushed nuts on top, then cover the pan with baking paper or cling film.

Place the covered bars in the fridge for one hour before slicing into 8 individual bars.

Storage: Up to five days in an airtight container in the fridge, or one month in the freezer.

 Recipe courtesy of:  Whole Food Energy: 200 All Natural Recipes to Prepare, Refuel and Recover by Elise Museles (Apple Press, £14.99)