Apricot Cashew Energy Bites
Apricot cashew energy bites are the perfect quick snack to stock your fridge or freezer with. They’re made with simple ingredients like dried apricots, medjool dates, raw cashews, and orange zest and offer a delicious boost of energy for a midday snack.
These naturally gluten and dairy-free bites can stay fresh in the fridge for up to 3 weeks, making them the ideal meal prep recipe.
These energy bites have hints of orange zest and cinnamon, with just the right amount of tang from the apricots. The cashews offer a subtle, cookie-like flavor and crunch, and the medjool dates add a touch of sweetness while helping bind the mixture.
Ingredients you’ll need to make apricot cashew energy bites
- Dried apricots
- Medjool dates– I always opt for medjool dates for energy bites since they’re the sweetest kind, with the softest texture
- Shredded coconut– adds a touch of sweetness and delicious flavor
- Orange zest– adds the perfect hint of citrus
- Cinnamon & salt
- Add all of the ingredients to a blender or food processor and pulse until finely chopped
- Pour some water into the blender to help create a sticky batter
- Once a sticky mixture forms, wet your hands and roll about 1.5 tbsp of the mix into balls. Place them onto a parchment lined sheet-pan or tray
- Refrigerate the bites for at least 30 minutes to harden
- To store, keep them in the fridge for up to 3 weeks, or freeze for up to 3 months
These bites are so easy to make and made with nourishing, wholesome ingredients. You can find the full recipe with ingredients and measurements in the recipe card below.
Be sure to tag me on Instagram if you try them!
More snack recipes to keep on hand-
Pistachio Date & Oat Bars
Strawberry Shortcake Energy Bites
Stuffed Dates with Nuts and Nut Butter
Apricot Cashew Energy Bites
Ingredients
- 1 cup dried apricots, about 16
- 1/2 cup medjool dates, about 5-6 pitted
- 2 cups raw cashews
- 1/3 cup shredded coconut
- 1/4 tsp cinnamon
- 1 tbsp orange zest
- 1/4 cup water
- Pinch of salt
Directions
- Add all of the ingredients to a food processor or high speed blender, except for the water, and pulse together to finely chop the dried fruit and nuts.
- Add the water to the blender and blend together until a sticky mixture forms.
- With wet hands, scoop out about 1.5 tbsp of the mix to roll into balls, then place onto a parchment lined tray or baking dish. Refrigerate for at least 30 minutes to harden.
- Keep stored in the fridge for up to 3 weeks, or freeze for up to 3 months.
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