Almond, Apricot and Chocolate Chip Energy Bars
- By Joan Palmer
- •
- 07 Feb, 2018
- •
A tasty, healthy snack.

Taken from Women’s Running Magazine March 2018
Ingredients:
Method:
Place the dates in a food processor with the apricots, almonds, cocoa powder and cinnamon, and process until the mixture starts to clump together.
Add the chocolate chips and pulse until it forms the consistency of stiff cookie dough.
Spread in a cling film lined tray or in a square between 2 sheets of cling film (I didn’t quite manage to cover the bottom of a 20cm square tin)
Chill for an hour until firm and cut into pieces.
Store in fridge for up to a week or in freezer up to 3 months.
- 150g (5oz) medjool dates
- 100g (31/2 oz) ready to eat apricots
- 125g (4oz) ground almonds
- 1 tbsp cocoa powder
- 1 tsp ground cinnamon
- 25g (1 oz) dark chocolate chips
Method:
Place the dates in a food processor with the apricots, almonds, cocoa powder and cinnamon, and process until the mixture starts to clump together.
Add the chocolate chips and pulse until it forms the consistency of stiff cookie dough.
Spread in a cling film lined tray or in a square between 2 sheets of cling film (I didn’t quite manage to cover the bottom of a 20cm square tin)
Chill for an hour until firm and cut into pieces.
Store in fridge for up to a week or in freezer up to 3 months.

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Lorem ipsum dolor sit amet, at eos copiosae antiopam appellantur, at suscipit quaestio pro, qui inermis delectus luptatum te. Graece mucius sit ei. Conceptam liberavisse philosophia ea has, cum dicam melius at. Inimicus argumentum in per, at probo corpora sea. Usu et velit delectus. Unum erant fuisset sit at, no discere bonorum mel.