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Food

Curry Apricot Bars

Serves 12.

Written by
Curry Apricot Bars
Sweet and savoury at once, these bundles of fruity energy raise the bar on exercise fuel. You can also take the mixture and roll it into balls. [callout]

Frozen asset

Keep a few pieces of ginger stashed in the freezer. Once frozen, it will be easier to finely grate for use in recipes such as bars, drinks, and salad dressings. [/callout]

Ingredients

  • 1 1/2 cups (325 mL) unsalted dry roasted cashews
  • 2 cups (500 mL) dried apricots
  • 1/2 cup (125 mL) dried unsweetened coconut flakes
  • 1/4 cup (60 mL) hemp hearts or sesame seeds
  • 2 Tbsp (30 mL) honey
  • Juice of 1/2 lime
  • 2 tsp (10 mL) grated or finely minced fresh ginger
  • 1 1/2 tsp (7 mL) curry powder
  • 1/4 tsp (1 mL) salt

Nutrition

Per serving:

  • calories 198
  • protein 5g
  • fat 11g
    • saturated fat 3g
    • trans fat 0g
  • carbohydrates 23g
    • sugars 16g
    • fibre 3g
  • sodium 104mg

Directions

01
Place cashews in food processor and process until finely chopped. Add apricots, coconut, hemp hearts or sesame seeds, honey, lime juice, ginger, curry powder, and salt. Process until mixture clumps together.
02
Line 8 x 8 in (20 x 20 cm) square baking pan with a piece of parchment paper large enough so there is a 1 in (2.5 cm) overhang.
03
Place bar mixture in pan. Place another sheet of parchment paper on top and press down firmly to evenly spread out mixture. Leave parchment paper atop and place pan in freezer for 1 hour, or until apricot mixture has firmed up. Use the parchment paper liner to lift bar mixture out of pan and transfer to a cutting board. Slice into 12 bars.

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