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no bake apricot bars

Ginger and Apricot Cups

Helen Ridgeway Helen Ridgeway
With simple ingredients, these ginger and apricot cups are the perfect blend of chewy and delicious. They are a great snack to have on hand in the fridge or freezer. Plus, they’re packed with nutritional goodness and only take minutes to make.
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Prep Time 5 minutes
chill time 30 minutes
Total Time 35 minutes
Course Dessert, Snack
Servings 12
Calories 288 kcal

Ingredients
 

Base ingredients:

  • 1½ cups unsulphured dried apricots (195g)
  • ½ cup almond butter (120g)
  • 1½ cups whole almonds (210g)
  • ¼ cup hemp seeds (35g)
  • Thumb sized piece of fresh ginger grated

Topping ingredients:

  • 125 g dark chocolate
  • Optional: flaked almonds to top

Instructions
 

  • Add all the base ingredients to a food processor and blend until they form a sticky ball. If it doesn’t come together, add 1-2 tbsp of water and keep blending.
  • Separate into 12 pieces and press down into cupcake cases or a silicone cupcake tray. Melt the chocolate and add a spoonful to the top of each cup. Refrigerate to harden for about 30 minutes.

Notes

  • These cups store really well in the fridge. They’ll last for at least 10 days.
  • They can also be kept in the freezer for up to three months.

Nutrition

Calories: 288kcalCarbohydrates: 22.6gProtein: 7.9gFat: 20gSaturated Fat: 3.3gFiber: 3.1g
Keyword baked apricots, gnger, no bake
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