Pistachio, Apricot and Dar Chocolate Energy Bars

Laura Sharrad

This recipe is brought to you with the help of our friends at JC’s Quality Foods


  • Olive oil, for greasing
  • 75g shelled pistachios
  • 100g mixed seeds
  • 250g rolled oats
  • 8 Medjool dates
  • 100g dried apricots
  • 50g quality dark chocolate (70%)
  • 100ml maple syrup
  • 4 tablespoons smooth almond butter


  1. Preheat the oven to 180°C/350°F/gas 4. Grease and line a 20cm x 20cm square baking tin.
  2. Chop the pistachios, then scatter over a baking sheet with the mixed seeds and oats. Roast for 20 minutes or until golden and toasted, turning occasionally.
  3. Meanwhile, destone and roughly tear the dates, and roughly chop the apricots and chocolate.
  4. Place the maple syrup, almond butter, dates and 150ml of water in a small saucepan over a low heat. Gently heat for 10 minutes, mashing the dates with the back of your spoon, until you have a sticky sauce.
  5. Tip the oats, seeds and pistachios into a large bowl along with the apricots and pour over the maple syrup mixture. Coat everything in the sticky sauce before gently folding through the dark chocolate.
  6. Pour the mixture into the baking tin, using a back of a spoon to press into an even layer.
  7. Bake for 15 to 20 minutes, or until golden, then cut into portions.
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