Power Bars


Preparation info

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By Sarah Graham

Published 2017

  • About

These are good. They are packed full of all kinds of natural, nutritious, healthy, delicious amazingness; they are no-bake and take about 10 minutes to make; and they are the perfect afternoon pick-me-up.

A few caveats before I continue – I make just palm-sized ones, because they’re so nutrient dense and quite sweet, that’s all you need. Also, they have dates in them, and they are very high in natural sugars (fructose) – in fact, I always explain them to Sophie as ‘nature’s caramels’, so tread lightly, just one at a time will do.

Preparation time 10–15 minutes
Setting time about 1 hour


What you’ll Need

  • 1 cup pitted dates
  • ½ cup dried apricots
  • 1 cup dried cranberries (no added sugar)
  • 1 cup ground almonds (or cashews)
  • ½ cup whole almonds
  • ¼ cup chia seeds
  • ¼ cup mixed seeds (I use a mix of pumpkin, sunflower and linseeds)
  • ¼ cup coconut oil
  • ¼ cup nut butter
  • 2 Tbsp baobab powder
  • 2 Tbsp raw cacao powder
  • 1 Tbsp hemp seed powder
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • pinch of salt
  • You could also add ½ cup whole rolled oats (certified gluten free if necessary) and/or ½ cup desiccated coconut to make them go further. You might need to add up to ¼ cup extra liquid if you do.


What to do

  1. Place the dates and apricots in a large heatproof bowl or glass jug and cover with hot water. Leave to soak for 5–10 minutes while you add the remaining ingredients to a food processor.
  2. Drain the fruit (reserving the liquid) and add to the food processor. Blitz well for about 2 minutes, until everything comes together in a sticky paste, although I prefer it still a little chunky and not absolutely smooth. Add a little of the reserved fruit-soaking water as you blend if you need to. You don’t want the mixture to be too wet though as then you won’t get nice solid bars.
  3. Tip the mixture into a lined baking tin, and spread and smooth out using the back of a tablespoon (dipped in water from time to time so it doesn’t stick to the mixture).
  4. Place the baking tin in the freezer for up to 1 hour, remove and cut into squares or bars. Wrap the individual bars in baking paper and store in the fridge for up to two weeks, or in the freezer for up to a month.