Homemade energy bars are always something I’m on the hunt for. As a person who is constantly on the go – traveling, riding, racing, etc. – having something homemade and sustainable in my pocket is essential. I recently got back from “Chefs Cycle” where I spent three days riding with over 200 chefs, all to raise money and awareness for No Kid Hungry. When I first committed to taking this journey I knew it was going to be one of (if not the) most physically challenging things I have ever done. To my surprise, the excitement and support around me made it a breeze (well, sorta). I guess I wouldn’t say that it was easy, but I certainly was having so much fun that I didn’t want it to end.It’s amazing how quickly you forget the pain and remember the laughs, amazing conversations and people you met along the way. As I did the ride I relied pretty much on bars and fresh fruit. And after three days of eating bars I could not look at another one again! But the funny thing is that when I got home the first thing I made were these Apricot Pistachio Bars. I guess I was inspired by all the bar eating.These bright and flavorful bars are slightly tart from the apricots with some zing from the fresh orange. They have a great color and offer a nice satisfying crunch. They are great for a quick snack or even to serve to a crowd for dessert. Whether you are hosting a book club, dinner party or just having some friends over, store these in the freezer and take them out for a ready-made crowd pleaser.If I’m taking them on an adventure I will wrap them in parchment or foil and stick them in my pocket or bag. I wouldn’t leave them out too long as they have no preservatives and will spoil. So it’s best to keep them in the fridge or freezer until you are ready to devour! Recipe:
- 1 1/2 cup dates
- 1 1/2 cup dried apricots
- 1 cup almonds
- 1 cup pistachios
- 1 tablespoon of fresh orange juice
- 1 tablespoon of orange zest
- Combine everything in a food processor until well combined and a sticky dough forms.
- Line a pyrex with parchment paper (this will make it easy to take out the bars) press your mixture into the pyrex about an inch thick.
- Let set in the fridge or freezer for at least an hour. Once the bars are set cut them. I made 8 larger bars but those can easily be cut in half to make sixteen smaller bars. You cannot go wrong with it!