No flour • No refined sugar • Full of energy
Prep Time
15 minutes
Chill Time
1–2 hours
Yield
10–14 thick bars or round cookies
Ingredients
- 70 g (2.5 oz) dried apricots, finely chopped
- 50 g (1.8 oz) almonds, roughly chopped
- 70 g (2.5 oz) hazelnuts, roughly chopped
- 40 g (1.4 oz) sunflower seeds
- 30 g (1 oz) pumpkin seeds
- 30 g (1 oz) sesame seeds
- 30 g (1 oz) chia seeds or flaxseeds
- 2–3 tbsp raw honey or maple syrup
- 2 tbsp peanut butter or almond butter
- 1 tbsp coconut oil, melted
- ½ tsp cinnamon (optional)
- Pinch of salt
- 1 tsp vanilla extract (optional)
Instructions
- Prepare the base
Chop all nuts and dried apricots into small pieces. You want texture, not powder. - Mix dry ingredients
In a large bowl, combine almonds, hazelnuts, sunflower seeds, pumpkin seeds, sesame seeds, chia/flax seeds, cinnamon, and salt. - Add dried fruit
Stir in the chopped apricots evenly so they don’t clump together. - Prepare the binder
In a small saucepan on low heat, gently warm honey (or maple syrup), nut butter, and coconut oil. Stir until smooth and well combined. Do not boil. - Combine everything
Pour the warm mixture over the dry ingredients. Add vanilla if using.
Mix well until everything is fully coated and sticky. - Shape the bars
- For round cookies: Press the mixture firmly into a round mold or jar lid.
- For bars: Press tightly into a lined pan and flatten with the back of a spoon.
- Chill
Refrigerate for 1–2 hours until firm. - Slice & enjoy
Cut into thick bars or keep them round like in the photo.
Tips for Perfect Results
- Press the mixture very firmly so it holds together
- If too dry → add 1 more tablespoon honey
- If too soft → add more seeds
- Toasting the nuts lightly boosts flavor
Benefits
- Naturally sweetened
- High in protein, fiber & healthy fats
- Great for energy, weight control, and clean snacking
- No oven, no flour, no refined sugar
Storage
- Refrigerator: up to 7 days
- Freezer: up to 1 month