APRICOT PISTACHIO ENERGY SQUARES
SERVES 16 SQUARES
1 1⁄2 cups pitted dates, chopped
1 cup dried apricots, chopped
1 cup cashews, chopped
1⁄2 cup old-fashioned oats
1⁄2 cup pistachios
3 tbsp cashew butter
2 tbsp ground ginger
1⁄3 cup brown rice syrup
2 tbsp maple syrup
1 tsp vanilla extract
1⁄4 cup dairy-free chocolate chips (optional)
NUTRITIONAL VALUES
Calories: 294kcal
Fat: 7g (1.3g S.Fat)
Carbs: 60.5g
Protein: 4.4g
Sugar: 46.1g
Sodium: 20mg
METHOD
Line an 8-inch square baking dish with parchment paper, extending 3 inches on opposite sides. This will be used as a handle to lift the squares from the dish.
In a large mixing bowl, combine the dates, apricots, cashews, oats, and pistachios. Mix in the cashew butter and ground ginger as thoroughly as you can. You can blend it all together with your fingers.
Brown rice syrup, maple syrup, and vanilla extract should all be combined in a small saucepan. Bring to a boil and continue to cook until it reaches the hard ball stage on a candy thermometer, 260°F (127°C). Add to the date mixture quickly and thoroughly. Pour into the prepared dish and press firmly and evenly into all of the corners and edges. Refrigerate for at least 30 minutes before serving.
Grab the parchment paper "handles" and lift out of the dish. Place on a cutting board and cut into 16 squares.
Melt the chocolate chips in a microwave or a small saucepan if desired. Drizzle over the bars in a zigzag pattern.
In a large mixing bowl, combine the dates, apricots, cashews, oats, and pistachios. Mix in the cashew butter and ground ginger as thoroughly as you can. You can blend it all together with your fingers.
Brown rice syrup, maple syrup, and vanilla extract should all be combined in a small saucepan. Bring to a boil and continue to cook until it reaches the hard ball stage on a candy thermometer, 260°F (127°C). Add to the date mixture quickly and thoroughly. Pour into the prepared dish and press firmly and evenly into all of the corners and edges. Refrigerate for at least 30 minutes before serving.
Grab the parchment paper "handles" and lift out of the dish. Place on a cutting board and cut into 16 squares.
Melt the chocolate chips in a microwave or a small saucepan if desired. Drizzle over the bars in a zigzag pattern.
