Crunchy Apricot & Sesame Bars

Makes 16 Bars

Prep time: 20 minutes

Baking time: 18 minutes

Macronutrients per bar:

Calories - 260

Protein - 10g

Carbohydrates - 26g

Fats - 15g

Ingredients

1 cup rolled oats 

1 cup quinoa flakes 

1/2 raw almonds, roughly chopped (120g)

1 cup shredded coconut 

1/2 cup sesame seeds 

2 cups dried apricots (240g)

3/4 cup hulled tahini (200g ish) 

1/2 cup honey 

1/4 cup olive or coconut oil

Pinch salt 

2 scoops (60g) True Protein WPI90 in Salted Caramel or French Vanilla

Method

1. Preheat oven to 180 degrees Celsius fan forced. 

2. Combine the oats, quinoa flakes, chopped almonds, coconut and sesame seeds in a baking tray and toast for approx. 8 minutes, until lightly toasted. Allow to cool. 

3. Meanwhile, combine the apricots, tahini, oil and honey in a high powered food processor until a paste-like consistency forms. I use a thermomix for this. 

4. Once the dry ingredients have cooled, stir through a pinch of salt and the protein powder. 

5. Add the dry ingredients into the food processor with the wet mixture and combine until a crumbly mixture forms. It should hold together when pinched. I use the reverse blade option to do this so it doesn’t become too fine, however this could also be done by hand! 

6. Transfer to a 30x20cm slice tin and bake for approx. 18 minutes. 

7. Allow to cool completely before slicing and enjoy!