Apricot-Walnut-Date Power Bars

There is no added sugar in these crunchy, chewy bars from F&W’s Kay Chun. For best flavor, be sure to use the California Blenheim apricots called for below rather than other imported varieties.

  • Active:
  • Total Time:
  • Servings: Makes 12
  • Time(Other): plus chilling
KEY: Grains

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  • 1 1/2 cups extra-thick rolled oats
  • 1 1/2 cups walnuts
  • 1 cup dried California Blenheim apricots, coarsely chopped (5 ounces)
  • 1 cup pitted Medjool dates (8 ounces)
  • 1 cup toasted unsweetened flaked coconut
  • 1/4 cup flax seeds
  • 1/2 teaspoon kosher salt

How to make this recipe

  1. Preheat the oven to 375°. Line a 9-by-9-inch metal pan with plastic wrap.

  2. Spread the oats and walnuts on 2 separate baking sheets; toast until golden, about 8 minutes for the walnuts and 15 minutes for the oats. Let cool, then finely chop the nuts.

  3. In a food processor, puree the apricots and dates to a paste. Scrape into a medium bowl and stir in the oats, walnuts, coconut, flax seeds and salt. Press the mixture into the prepared pan and chill until firm, about 1 hour. Cut into 12 bars and serve.

Make Ahead

The bars can be refrigerated for 1 week or frozen for 1 month.

Contributed By Photo © Con Poulos Published March 2016

1064530 recipes/apricot-walnut-date-power-bars 2016-02-08T14:31:51+00:00 Kay Chun healthy|cookies|desserts|snack||vegetarian march-2016 recipes,apricot-walnut-date-power-bars 1064530

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