Apricot Vanilla Cashew Bars


Simon Pask


  • 1 cup cashews
  • 1 cup dried apricots
  • 1/4 cup pitted Medjool dates
  • 1 tablespoon cashew butter
  • 1 teaspoon vanilla extract
  • Pinch of sea salt
  • Shredded coconut, for sprinkling, optional


1. Line a 9-by-5-inch loaf pan with parchment. Pulse cashews in a food processor until finely chopped with some small chunks remaining. Add apricots, dates, cashew butter, vanilla, and salt; pulse until ingredients start to stick together. (Do not process until smooth, as the texture helps the bars hold together.)

2. Transfer mixture to prepared pan and use a sheet of parchment to press and flatten evenly into pan. Sprinkle coconut on top, if desired, then cover pan with parchment or plastic wrap. Refrigerate for at least 1 hour before slicing. Store in an airtight container in refrigerator for up to 5 days, or freeze for up to 1 month. 

  • Active:
  • Total:
  • Yield: 8 bars

Nutritional Information

Calories per serving: 164
Fat per serving: 9g
Saturated fat per serving: 2g
Cholesterol per serving: 0mg
Fiber per serving: 2g
Protein per serving: 4g
Carbohydrates per serving: 20g
Sodium per serving: 35mg
Iron per serving: 2mg
Calcium per serving: 19mg

Good to Know

Dried apricots are an excellent source of beta-carotene, which is good for your eyesight.
From Whole Food Energy by Elise Museles. Copyright © 2016 by Quantum Books.