Apricot Vanilla Cashew Bars



1 cup cashews
1 cup dried apricots
1/4 cup pitted Medjool dates
1 TBSP cashew butter
1 TSP vanilla extract
Pinch of sea salt
2 tbsp skim milk powder
shredded coconut, for sprinkling, optional


1. Line a 9-by-5-inch loaf pan with parchment. Pulse cashews in a food processor until finely chopped with some small chunks remaining. Add apricots, dates, cashew butter, vanilla, skim milk powder and salt; pulse until ingredients start to stick together. (Do not process until smooth, as the texture helps the bars hold together.)
2. Transfer mixture to prepared pan and use a sheet of parchment to press and flatten evenly into pan. Sprinkle coconut on top, if desired, then cover the pan with parchment or plastic wrap. Refrigerate for at least 1 hour before slicing. Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 1 month.

Nutrition Information: 

164kcal, 6g protein, 10g fat, 4g sat fat, 20g carbohydrate, 4g fibre, 17mg sodium

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