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Homemade energy bars - Dr. Pingel

No-Bake Homemade Energy Bars with Trace Minerals

Total Time 5 mins
Servings 16 bars


  • 1 cup unsweetened dried apricots
  • 1 cup Medjool dates
  • 1 tbsp coconut oil
  • 1/3 cup gluten-free rolled oats
  • 1/4 cup raw almonds
  • 1/4 cup raw Brazil nuts, chopped
  • 2 tbsp pumpkin seeds
  • 2 tbsp chia seeds
  • 1/4 cup mini vegan dark chocolate chips (optional)


  • Line a small baking dish with parchment paper, allowing excess to hang over sides. Set aside.
  • In a food processor, combine the apricots, dates, and coconut oil. Process 1-2 minutes, or until a crumbly paste forms. Transfer to a large mixing bowl.
  • Add the oats, almonds, Brazil nuts, pumpkin seeds, chia seeds, and chocolate chips, if using, to the bowl with the apricot mixture. Using a spoon or your hands, mix thoroughly to combine.
  • Transfer the mixture to the prepared baking dish. Press into an even layer.
  • Transfer the baking dish to the refrigerator for 1 hour.
  • Use the excess parchment paper to carefully lift the mixture from baking dish. Transfer to a cutting board and slice into 16 bars.


  • Store in the refrigerator for up to 7 days.
  • For long-term storage, freeze the bars individually on a sheet pan lined with parchment paper then transfer all bars to a resealable bag once frozen. Store in the freezer for up to 2 months.
  • Use this recipe as a template. You can substitute different nuts and seeds and/or even drizzle peanut butter over top before refrigerating.