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Apricot and Date Energy Bars
Apricot and Date Energy Bars

Apricot and Date Energy Bars
Chewy, naturally sweet energy bars made with oats, dates, and dried apricots, providing approximately 44g of easily digestible carbohydrates per bar to fuel your ride.
Apricot and Date Energy Bars
Ingredients:
1
Servings
  • 60
    g
     rolled oats
  • 80
    g
     pitted dates
  • 30
    g
     dried apricots
  • 15
    g
     honey
  • 15
    g
     butter
  • 1
    g
     salt
Preparation Time: 15 minutes
Apricot and Date Energy Bars
Instructions:
  1. Place the pitted dates and dried apricots in a food processor and pulse until they form a thick, sticky paste.
  2. In a small saucepan over low heat, gently melt the butter and honey together with the salt until fully combined and warm.
  3. In a mixing bowl, combine the rolled oats, the processed fruit paste, and the warm honey-butter mixture.
  4. Stir and press with a spatula until the mixture is completely uniform and the oats are fully coated.
  5. Line a small rectangular container or baking tin with parchment paper.
  6. Transfer the mixture into the tin and press down firmly with the back of a spoon or a flat glass to compact it tightly to a thickness of about 1.5 cm.
  7. Place in the refrigerator for at least 60 minutes to set.
  8. Once firm, lift out of the tin using the parchment paper and cut into 3 equal bars.
  9. Wrap each bar individually in aluminium foil or greaseproof paper. Store in the refrigerator, and slip them into your cycling jersey pocket before heading out on your ride.
Nutrition Per Serving 201 g Per 100g
Energy 678.4 kcal 338 kcal
Protein 11.3 g 5.6 g
Fibre 14.6 g 7.3 g
Salt 1 g 0.5 g
Sugar 79.2 g 39.4 g
Carbohydrates 131.8 g 65.6 g
Fat 16.5 g 8.2 g
Environmental Per Serving 201 g Per 100g
CO2 0.4 kg 0.2 kg
Water 386.6 l 192.3 l
  • 60
    g
     rolled oats
  • 80
    g
     pitted dates
  • 30
    g
     dried apricots
  • 15
    g
     honey
  • 15
    g
     butter
  • 1
    g
     salt
1
Servings
0

Place the pitted dates and dried apricots in a food processor and pulse until they form a thick, sticky paste.

In a small saucepan over low heat, gently melt the butter and honey together with the salt until fully combined and warm.

In a mixing bowl, combine the rolled oats, the processed fruit paste, and the warm honey-butter mixture.

Stir and press with a spatula until the mixture is completely uniform and the oats are fully coated.

Line a small rectangular container or baking tin with parchment paper.

Transfer the mixture into the tin and press down firmly with the back of a spoon or a flat glass to compact it tightly to a thickness of about 1.5 cm.

Place in the refrigerator for at least 60 minutes to set.

Once firm, lift out of the tin using the parchment paper and cut into 3 equal bars.

Wrap each bar individually in aluminium foil or greaseproof paper. Store in the refrigerator, and slip them into your cycling jersey pocket before heading out on your ride.

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