Apricot Pistachio Energy Squares Recipe
🔪Prep Time: 15 minutes
👩🍳Cook Time: 10 minutes
1½ cups pitted dates, chopped
1 cup dried apricots, chopped
1 cup cashews, chopped
½ cup old-fashioned oats
½ cup pistachios
3 tablespoons cashew butter
2 tablespoons ground ginger
⅓ cup brown rice syrup
2 tablespoons maple syrup
1 teaspoon vanilla extract
¼ cup dairy-free chocolate chips (optional)
1Line an 8-inch square baking dish with parchment paper and come up about 3 inches on opposite sides. This will act as a handle to remove the squares from the dish.
2Add the dates, apricots, cashews, oats, and pistachios to a large bowl. Mix in the cashew butter and ground ginger and combine as well as you can. You can use your fingers to help blend it all together.
3In a small saucepan, add the brown rice syrup, maple syrup, and vanilla. Bring to a boil and continue boiling until it reaches the hard ball stage, 260°F, on a candy thermometer. Quickly add to the date mixture and mix well. Pour into the prepared dish and press firmly and evenly into all edges and corners. Refrigerate at least 30 minutes.
4Grab the “handles” of the parchment paper and lift out of the dish. Place on a cutting sheet and slice into sixteen squares.
5If desired, melt the chocolate chips in a microwave or in a small saucepan. Drizzle back and forth over the bars.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.