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Cashew-Apricot Bars


  • 2 cups old-fashioned oats

  • ⅓ cup cashew butter

  • ¼ cup brown rice syrup

  • 1 ½ tablespoon coconut oil

  • 1 teaspoon vanilla extract

  • ½ teaspoon kosher salt

  • 1 large egg white

  • ½ cup coarsely chopped unsalted roasted cashews

  • ⅓ cup coarsely chopped dried apricots


  • Preheat oven to 350°F. Line an 8-inch square metal baking pan with parchment paper; let the excess hang over the edge.

  • Spread oats onto a baking sheet. Bake at 350°F until toasted, about 12 minutes. Place in a medium bowl; cool.

  • Place cashew butter, brown rice syrup, and oil in a microwavable bowl. Microwave at high until warm, about 30 seconds; whisk until smooth. Whisk in vanilla, salt, and egg white.

  • Add cashews and apricots to oats. Pour cashew butter mixture over oat mixture; stir until well combined. Using a spatula, press the mixture very firmly into the prepared pan.

  • Bake at 350°F until lightly browned, 20 to 22 minutes. Cool in pan on a wire rack for 15 minutes. Remove from pan using parchment paper. Cool completely on the rack. Cut into 12 (4- x 1 1/3-inch) bars and serve.

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