Peach & Apricot Summer Snack Bars
Hi friends! Molly here. Yes- I’m still alive!!!
I’m so excited to finally be bringing you a new post after taking a little break from blogging these last few weeks. I think you’re going to LOVE these peach and apricot summer snack bars.
The idea for these snack bars came to me a couple of weeks ago whilst browsing pinterest for raw vegan dessert recipes (one of my favourite pastimes, FYI). I couldn’t help noticing that medjool dates were by far the most commonly used dried fruit when it came to the ingredients for the base or crust. So it got me thinking: why not try something different? Something super fresh and summery. Something like… apricots. Apricots are probably my favourite dried fruit, so it made sense that this idea needed to be investigated immediately.
Whenever I create a new recipe, I take a million things into consideration. From the taste (duh), to the nutritional qualities, to how well it will photograph… the list goes on. As any other food blogger will know, recipe creation is one biiiig old multifaceted territory. Amongst my personal most important considerations, though? The colours! I love to make bright and colourful recipes. There are many benefits to this. Firstly, we all want to eat delicious looking, visually pleasing food, right? So it makes sense that a colourful dish will automatically appear more appetising. Secondly, colour is a great indicator of the variety of vitamins and minerals present in the food- particularly when it comes to fruit and vegetables.
For instance, apricots are rich in Vitamin A, Vitamin C, dietary fibre, potassium and antioxidants. This is generally true of all orange fruits and vegetables, whereas a dark green vegetable might provide a higher percentage of other vitamins and minerals that orange ones lack, but less of those that orange ones contain a lot of. This is why it’s so important to eat a varied diet- so we can make sure we’re getting all the vitamins and minerals our bodies need for optimum health.
So for these peach and apricot summer snack bars, I wanted to go for some summery yellowy-orange tones. I considered a ton of different flavours that might work with the apricot base before deciding on some deliciously sweet and fresh peaches. Together, they literally taste like summer. I mean- if summer had a taste… these peach and apricot snack bars would be it. The peaches are blended with cashews to make a peaches and cream-esque topping, which is finished off perfectly with a delicious sprinkle of crushed walnuts for a contrasting texture on the soft, chewy bars.
As with the crust of any plant based cheesecake, it will take time and patience to flatten the mixture down into the pan. But once you sink your teeth into the finished product, IT WILL ALL BE WORTH IT.
In fact- I’ll be honest with you. These peaches and cream summer snack bars are so irresistible that I was almost forced to throw them into the bin to stop me from eating the whole tray. My obsession is such that I have almost begun to think of plant based desserts as a food group in and of themselves. It’s a problem. I’ve been mulling it over actually, and I think one of two things need to happen.
These are my options- hear me out:
1) I find some way to regain the control I had over my tastebuds pre discovery of plant based desserts and turn my attention to other foods. ANY OTHER FOOD.
2) I take a break from making plant based desserts. But that would mean no more of the likes of this mango and pineapple cheesecake, or these mini chocolate orange cheesecakes, or this chocolate banana and hazelnut mousse cake…
No. Clearly, option 2 is not going to work. Really, it just wouldn’t. So I’m thinking it will have to be…
Secret option number three!
3) You guys are going to have to eat them for me.
It’s a good job I came with the recipe, eh? 😉
Happy summer snacking, peeps.
What’s the one food you can’t resist? Share in the comments below!
- 400g dried apricots
- 200g walnuts
- 50g oats
- 150g peaches, chopped
- 75g cashews
- 60ml honey or maple syrup
- 200g peaches (about 2 medium sized peaches), peeled and sliced into thin segments
- 25g walnuts, crushed
- Line a square 8x8 inch baking pan or glass dish with baking parchment.
- In a blender, whizz together the apricots, walnuts and oats, then transfer to the dish. Flatten out the mixture across the base, making sure to squash it down well at the sides. Place into the fridge whilst you make your second layer.
- In a blender, whizz together the peaches, honey and cashews. Remove the pan from the fridge and spread this second layer over the base, again making sure to achieve an even cover. Place into the freezer to set- about 2 hours.
- Remove the dish from the freezer and begin assembling the peach slices. To start, place one segment at the top of the pan next to a corner and layer the consecutive slices in a straight line until you reach the bottom. Then, start a new row next to the top of the one you've just completed, leaving a 1/2-1inch space between them. Once you're finished, you should end up with three rows of layered peach segments. See the photos for guidance!
- Finish by scattering the crushed walnuts over the peach topping. Cover the dish with a plate or some foil before placing back in the freezer. Remove from the freezer 30mins before eating to allow time to thaw then divide the recipe into 15 rectangular bars. They will keep in the freezer for a few weeks.
- Protein: 4.5g
- Carbohydrate: 23g
- Fat: 11.5g
- DISCLAIMER: All macronutrient totals are accurately calculated based on the specific products I used. These totals may vary slightly depending on what brand supplier you use in the case of packaged goods. Therefore, all macronutrients given here are provided as a guideline only.