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Overhead shot of sliced apricot pistachio energy bars stacked on a wooden board with chopped pistachios scattered around.

No-Bake Apricot Pistachio Energy Bars: Chewy and Easy

Sticky, no-bake bars made from blended dried apricots, dates, pistachios, and oats, chilled until firm and sliced into 12 chewy squares.
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Prep Time 15 minutes
Total Time 2 hours 15 minutes
Servings: 12 bars
Course: Snack
Cuisine: Healthy
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 200 g dried apricots soaked in warm water 10 min if stiff, drained
  • 150 g pitted dates Medjool preferred
  • 80 g raw pistachios shelled, unsalted, for the blend
  • 2 tbsp chopped pistachios reserved for topping
  • 100 g rolled oats old-fashioned, not quick oats
  • 60 g almond butter about 4 tbsp
  • 40 g honey about 2 tbsp
  • 15 g chia seeds about 1 tbsp, optional
  • 1/4 tsp salt
  • 1 tsp vanilla extract optional

Method
 

Prep
  1. Soak the dried apricots and dates in a bowl of warm water for 10 minutes if they feel stiff or dry. Drain well and pat dry with a towel.
  2. Line a 20 cm / 8-inch square baking pan with parchment paper, leaving overhang on two sides for easy lifting later.
Blend and Press
  1. Add the oats to a food processor and pulse for 10 seconds until coarsely ground. Transfer to a small bowl.
  2. Add the drained apricots, dates, 80 g pistachios, almond butter, honey, chia seeds, salt, and vanilla to the food processor. Pulse for 30 to 45 seconds, scraping down the sides once, until it forms a sticky, thick paste with small flecks of fruit still visible.
  3. Add the ground oats back into the processor and pulse 5 to 6 times, just until combined. The dough should hold together when pressed between two fingers, if it's too dry, add 1 tsp water and pulse again.
  4. Press the mixture firmly into the lined pan, using the back of a spoon or your palms to pack it into an even layer.
  5. Scatter the reserved chopped pistachios over the top and press them gently into the surface.
Chill and Serve
  1. Cover and chill in the fridge for at least 2 hours, or until firm enough to hold a clean cut.
  2. Lift the block out using the parchment overhang, then slice into 12 bars with a sharp knife, wiping the blade clean between cuts.

Notes

  • Soak dried apricots and dates in warm water if they feel stiff, for smoother blending.
  • Press the mixture hard into the pan, loose pressing makes crumbly bars.
  • Chill at least 2 hours before slicing for clean cuts.
  • Store in the fridge, not the counter, these bars soften at room temp.