Throw a few raw ingredients in the food processor, press, and go!
Yumminess on the fly – and that yumminess happens to incorporate apricot, ginger, a touch of orange zest, pumpkin seeds, hazelnuts, pistachios (all the nuts), and hearty oats.
Could this even be classified as a dessert bar? Energy bar?
The gorgeous dripped dip of white chocolate may just tip the scale to sweet treat, but I beg to differ. Or do I? We can eat sweet treats for breakfast, lunch, snack, dinner – ANY time of day. There are no food rules, only pleasures.

Nutty Apricot Oat Bars

Thus, packed with heart-healthy nuts and seeds, dried fruit, and dipped in white chocolate, these raw vegan bars are a brilliant addition to your palate.

Nutty Apricot Oat Bars

2 cups dried apricots
1 Tbs. crystallized ginger, chopped
1/4 cup maple butter (whipped maple syrup – OR regular maple syrup)
1/4 cup coconut oil
1 tsp. sea salt
2 cups whole oats
1 Tbs. fresh orange zest
1/2 cup hazelnuts, chopped
1/2 cup pistachios, chopped
1/2 cup raw pumpkin seeds
1 cup white chocolate chips

Cover the apricots in a small bowl with hot water straight and soak for 5 minutes to soften. Drain and transfer to a food processor. Add the ginger, maple “butter”/ syrup, coconut oil, and salt. Process until fully combined.

Add the oats to the food processor and pulse until mostly combined. Transfer to a large mixing bowl.

Stir the orange zest and the nuts and seeds into the bowl with the fruit and oats until fully incorporated.

Line a square baking pan with parchment paper and press the mixture into the pan, making sure the ingredients are compact and flat.

Refrigerate for at least two hours, until set and hard. Remove from fridge. Transfer to a cutting board and slice into desired-sized bars.

Melt the white chocolate in the microwave or on the stovetop over very low heat, until melted.

Dip and dunk the end of each bar into the white chocolate and place on parchment paper until set and cooled.