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Coconut Apricot Protein Bars

Active Time: 20 minutes / Freeze Time: 1 hour

Makes 14 (14 servings)

Coconut Apricot Protein Bars.JPG


  • ¼ cup coconut oil
  • ½ cup coconut butter (or ½ cup more almond butter)
  • 1 ½ cups gluten free rolled oats
  • 1 1/2 cups dried apricots, diced into small pieces
  • 3/4 cup dry roasted unsalted pistachios
  • 1/3 cup flaxmeal
  • ¾ cup dry roasted unsalted pumpkin seeds
  • ¾ cup hempseeds
  • ¼ teaspoon fine sea salt
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • ¾ cup almond butter, drippy, plus more if needed


  1. Line a 9 x 12 baking dish with all natural parchment paper, allowing the paper to hang over the edges.
  2. (If your coconut oil, coconut butter, and/or almond butter are solid or semi solid) Melt coconut oil in a small sauce pan over low heat, add coconut butter and almond butter until softened and drippy. You need these ingredients to be as liquid as possible.
  3. Combine oats, apricots, pistachios, flaxmeal, pumpkin seeds, hempseeds, sea salt, cinnamon, and ginger in a large mixing bowl and toss to combine.
  4. Fold almond butter, melted coconut oil, and melted coconut butter into dry ingredients until fully incorporated using a spoon or spatula. Your batter should be moist, which will allow the bars to hold together. If your batter is too dry, add additional almond butter (drippy) as needed.
  5. Place batter in prepared pan, pressing down firmly with your hands or the back of a spoon. Distribute as evenly as possible.
  6. Freeze for 1 hour.
  7. Remove from freezer and lift up on the parchment paper to free the bars from the baking dish. Slice into 7 long bars and then in half, for a total of 14 bars. Transfer to a zip lock bar or airtight container and store in the freezer (careful, they will be a little crumbly!). Thaw as needed week 2 and week 3.