Apricot Energy Bars

About Apricot Energy Bars

Ingredients

• Golden apricots, soaked for 30 minutes 1 cup
• Seedless dates, soaked for 30 minutes 10 to 12
• Cashewnuts 8 to 10
• Pinenuts 10 to 12
• Pistachios 8 to 10
• Sunflower seeds and flax seeds 2 tbsps
• Almonds 10 to 12
• Walnuts 8 to 10
• Pecan nuts 5 to 6
• Coconut oil 1 tsp
• Salt to taste
• Peanut butter 1 tbsp
• Honey 1 tbsp

How to Make Apricot Energy Bars (Stepwise Photos)

Method

1. Put apricots, dates, cashewnuts, pine nuts, pistachios, sunflower and flax seeds, almonds, walnuts, pecan nuts, coconut oil, salt, peanut butter and honey in a mixer jar and grind to a coarse mixture.
2. Transfer the mixture into individual silicon moulds. Refrigerate for 12 hours or overnight.
3. Demould, arrange them on a serving platter and serve.

Additional Tips and Tricks

About chef

Chef Vicky Ratnani

I have always been an explorer & a lover for flavour & taste. Being a chef for the most prestigious ocean liner company Cunard and helming the largest kitchen at sea, has made my dream and my life have the best of the best.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps