Chia, coconut and apricot snow bars

Want a hunger-busting snack that’s healthy, will travel, and tastes delicious to kids and adults alike? These chia, coconut and apricot bars are loved by all and are a great on-the-go energy boost.

  • 2 hrs 15 mins cooking
  • Serves 12
  • Print


Chia, coconut and apricot snow bars
  • 1 1/4 cup raw almonds, preferably activated and dried
  • 2 cup dried apricots or mango, finely chopped and soaked in water for 2 hours
  • juice of 1 orange
  • 5 tablespoon melted coconut oil
  • 1 pinch sea salt
  • 1/4 cup chia seeds
  • 1/3 cup ground golden flax seeds (linseeds)
  • 1 1/4 cup dried coconut
  • 1/4 cup dates (such as medjool or another moist date), finely chopped
  • 3 tablespoon cacao nibs, optional


Chia, coconut and apricot snow bars
  • 1
    Blend the almonds in a food processor until close to fine flour (some textured pieces are good too; they add a nice crunch). Set aside.
  • 2
    Drain the apricots and place half in a blender with orange juice, coconut oil and sea salt. Blend until smooth.
  • 3
    Place the almond flour, chia seeds, ground golden flax, the remaining chopped apricots, 1 cup of the dried coconut and all the chopped dates in a large bowl. Pour in the blended apricot mixture and fold together until well combined.
  • 4
    Fold in the cacao nibs, if using (they add a natural chocolate-chip crunch). The mixture should hold together well when squeezed by hand – if it is crumbly, add more dates or other dried fruit.
  • 5
    Line a rectangular baking tin with baking paper, sprinkle with half the remaining coconut. Press the mixture into the tin. Sprinkle the remaining coconut on top and press firmly.
  • 6
    Chill in the fridge for at least 30 minutes before cutting up into bars – alternatively you could shape them into logs and roll them in coconut before chilling them. Store in the refrigerator or freezer.

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