Bars, Recipes

Apricot Seed Bars


¼ cup/28g white sesame seeds
2 Tablespoons/24g Chia Seeds
2 Tablespoons/20g hemp seeds
¼ cup/28g Sunflower Seeds
¼ cup/20g unsweetened shredded coconut
About 8 Dried Apricots , coarsely chopped
¼ cup/28g dried white mulberries or golden raisins
2 Tablespoons coconut oil
6 Tablespoons (1/3 cup)/ 90g coconut nectar
Pinch of sea salt
½ teaspoon vanilla extract


  1. Line the bottom of a 9×5 inch loaf pan with parchment.
  2. In a medium sized bowl mix together the seeds and dried fruit.
  3. In a medium-sized skillet heat the coconut oil, coconut nectar, vanilla extract and a pinch of salt. Whisk continuously to combine until bubbly. Let cook for 2 to 3 minutes until the mixture darkens in color and smells of caramel.
  4. Add in the mixed seeds and fruit and mix to combine with the coconut nectar caramel until well coated, sticky and warmed throughout.
  5. Pour into parchment lined pan and press down firmly with a spatula to smooth. Place in fridge to cool completely before cutting into bars.
  6. Cut into 6 bars and store in an airtight container in fridge. Wrap bars in parchment to go.

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