Dried apricots are rich in beta-carotene, an antioxidant that's key for healthy skin and eyes.

Christian Coates


Credit: Yuki Suguira

Recipe Summary test

15 mins
4 mins
2 hrs
2 hrs 19 mins
6 bars


Ingredient Checklist


Instructions Checklist
  • Line a 9-by-5-inch loaf pan with parchment. In a small pan, cook honey over medium heat until reduced by half, 2 to 4 minutes. In a large bowl, combine coconut, almonds, apricots, cocoa nibs, puffed rice and vanilla; pour over hot honey. Mix with a wooden spoon until everything is well-coated. Spoon into prepared loaf pan and place another piece of parchment on top. Use your hands to firmly push mixture into all corners until surface is even. Refrigerate for 2 hours. Remove mixture from loaf pan, place on a cutting board, strip off parchment and slice into 6 portions. Melt chocolate in microwave on low power in 15-second increments, stirring between each, until melted, about 1 minute total. Pour into a pastry bag fitted with a small plain tip (or a ziplock bag with a corner snipped off) and drizzle over rice bars. Serve immediately, or store in an airtight container for up to 5 days. 



Recipes adapted with permission from the publisher, Jacqui Small LLP, from "Fitness Gourmet" by Christian Coates. Copyright © 2015

Nutrition Facts

237 calories; fat 8g; saturated fat 4g; cholesterol 2mg; fiber 2g; protein 3g; carbohydrates 41g; sodium 11mg; iron 1mg; calcium 41mg.