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Curry Apricot Bars

Serves 12.


    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.


    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.


    Curry Apricot Bars


    • 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


    Per serving:

    • calories198
    • protein5g
    • fat11g
      • saturated fat3g
      • trans fat0g
    • carbohydrates23g
      • sugars16g
      • fibre3g
    • sodium104mg



    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.


    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.


    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.


    Like this recipe?

    This recipe is part of the Tasty Portable Power collection.



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