Gluten-free sugar-free Almond & Apricot energy Bars


  1. Grease and line a traybake tin.
  2. Put the flax seeds in the food processor and whizz until they are broken up, but not dust.
  3. Add the almonds, lemon zest, coconut, cinnamon, apricots and dates to the processor and whizz until everything is looking like breadcrumbs.
  4. Put the honey, tahini and coconut oil in a small pan and warm until everything is liquid. Add to the processor and whizz until everything comes together.
  5. Tip out into the traybake tin and smooth out. Press the hazelnuts over the top.
  6. Place in the fridge for 2 hours.
  7. Cut into small pieces.


  • 125g flax seeds
  • 100g ground almonds
  • 120g whole almonds
  • zest of a lemon
  • 90g desiccated coconut
  • 1 teaspoon cinnamon
  • 80g ready-to-eat apricots
  • 75g medjool dates, stoned
  • 120g raw honey
  • 65g raw tahini
  • 60g coconut oil
  • 25g toasted chopped hazelnuts for topping





prep time

15 Minutes

cook time

2 hours in the fridge


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