This post may contain affiliate links. Please see our disclosure policy.
These healthy and delicious Apricot Coconut Cashew Butter Bars are packed with wholesome ingredients and tons of flavor. They’re crunchy, naturally sweet, and are perfect for a quick breakfast or on the go snack!
Who doesn’t love a healthy snack? Check out these No-Bake Mixed Fruit and Nut Energy Bites and Cheesy Cauliflower Bites with Sriracha Mayo!
Ever just want a good snack that’s filling and nutritious? Without all of the guilt? These Apricot Coconut Cashew Bars the perfect snack. They’re chewy and crunchy and full of creamy cashew butter, dried apricots, oats, pumpkin seeds, chia seeds, and a little honey for sweetness!
Best of all, they’re super easy to make is what I love about this recipe. Oh and if you have leftover apricots, make my apricot cake for dessert!
what you’ll need
A food processor is needed for this recipe. It’s to crumble together the dried apricots. That’s about it as far as equipment is concerned. Other than that, you’ll also need the following:
- Saucepan
- Large Mixing Bowl
- 8×8 Square Pan
- Parchment Paper or Plastic Wrap
These Apricot Coconut Cashew Bars don’t require any baking, however, for that delicious toasted oat flavor, I did bake the rolled oats prior to mixing into the apricot mixture. We’ll talk more about that shortly!
How to Make Apricot Cashew Bars
Making this healthy treat is super easy! Don’t believe? Check out the steps below:
- Toast oats in the oven for 15 minutes. (This is optional. I find that toasting the oats gives a really nice flavor to the bars, but this is not required for the recipe!)
- Add apricots to a food processor and blend until crumbly. Add to a large bowl along with the oats, shredded coconut, pumpkin seeds, cashews, and chia seeds. Set aside.
- Grab your PB2 powdered cashew butter and mix with water until it forms a thick butter. Add honey or maple syrup and warm in a small sauce pan over low heat. Do not bring this to a boil, simply warm until the ingredients mix together and become one.
- Pour cashew butter and honey mix over the apricot/oat mixture and mix together until all ingredients become sticky.
- Line a 8×8 square pan with plastic wrap or parchment paper and the apricot coconut cashew bars. Spread evenly and press firmly onto the pan. Freeze for 1 hour.
How do you store leftovers?
These healthy homemade bars are best stored in the refrigerator in a ziplock bag or airtight container. In the refrigerator, they’ll last for about 10 days. You can also freeze them for up to 3 months.
I don’t recommend storing these at room temperature or in warm/hot places. They’ll become soft and sticky after a while and won’t keep as long.
More Recipes
- Chocolate Chip Peanut Butter Oatmeal Bars
- No Bake Brown Butter Quinoa Bars
- No-Bake California Prune Power Balls
- Salted Caramel Kentucky Butter Cake
Want more delicious and beautiful recipes? Subscribe to my newsletter to receive the latest seasonal creations as soon as they’re released!
If you make this recipe, please leave a star rating on the recipe card and comment below! You can also tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can celebrate your beautiful creations!
This blog post for Apricot Coconut Cashew Bars was made in partnership with PB2 Foods! I received compensation in exchange for this work. My opinions on their products are genuine. If I didn’t love their products, I would certainly mention it! Thanks for your continued support!
Apricot Coconut Cashew Bars
Ingredients
- 3/4 cup PB2 Cashew Butter Powder
- 1/4 cup water
- 1/4 cup honey or maple syrup
- 1 1/2 cup oats
- 1 cup dried apricots
- 1/2 cup shredded coconut
- 1/2 cup cashews, roughly chopped
- 1/4 cup pumpkin seeds
- 3 tbsps chia seeds
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and spread oats evenly. Toast in the oven for 15 minutes.
- Add apricots to a food processor and blend until apricots are crumbly and uniform in size. Put apricots in a large bowl and add toasted oats, coconut, chopped cashews, pumpkin seeds, and chia seeds. Set aside.
- Mix together PB2 cashew butter powder and water and stir. Add honey or maple syrup. Warm in a small saucepan, constantly whisking until mixed together and syrupy. Pour over apricot/oat mixture and mix together until everything becomes sticky.
- Line a 8×8 square pan with parchment paper or plastic wrap. (I found that plastic wrap is best) Add Apricot mix to the pan and press firmly against the bottom of the pan so that mixture is spread evenly. Freeze for 1 hour.
- Remove from pan and cut into 8 bars.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made these for breakfast throughout the week and they are so good and really filling. These with my morning tea is fantastic!
So glad to hear that!